Cut chicken into 1-inch pieces. Add the salt, rice wine, ginger juice and cornstarch to the chicken cubes. Marinate for 20 minutes.
Prepare the remaining ingredients while the chicken is marinating.
In a small bowl, mix together the sauce ingredients and set aside. Finely chop the garlic. Wash and chop the green onion on the diagonal into 1-inch pieces.
Roast the cashews in a heavy skillet over medium heat, shaking the pan continously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from pan.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from wok.
Add 2 tablespoons oil. When oil is hot, add the stir-frying vegetables. Stir fry as needed, then push up to the sides of the wok. Add the sauce and the chicken. Heat everything through. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 679 (83%)|
|Amt Per Serving||% DV|
|Total Fat 75.4g||101 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 34g|
|Cholesterol 85.3mg||26 %|
|Sodium 503.9mg||17 %|
|Potassium 373.5mg||10 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.6g|
|Protein 24g||34 %|
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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: 820
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