A thai chicken dish made with hoisin sauce, an oriental BBQ style sauce.
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.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 | ||
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Calories: 432 | ||
Calories from Fat: 222 (51%) | ||
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Amt Per Serving | % DV | |
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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
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