Combine the chicken in bowl with 1 tablespoon sesame oil, garlic, rice vinegar and red pepper. Set aside.
Preheat the remaining oil in wok or skillet. Stir-fry carrots in oil for 2 minutes. Add the chicken mixture and cook for 3-4 minutes. Add the bell pepper and cook for 1 minute. Add hoisin sauce and cook through. Dump onto rice and top with cashews and scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4|
|Calories from Fat: 222 (51%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 65.3mg||20 %|
|Sodium 288.1mg||10 %|
|Potassium 652.3mg||17 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18.5g|
|Protein 32.3g||46 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 432
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.