Try this Cashew Chicken recipe, or contribute your own.
Suggest a better descriptionMix the cornstarch with chicken broth and set aside. Cut skinned and boned chicken into matchstick-size pieces. Combine the ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly; set aside. Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove chicken from the wok and set aside. Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3 minutes or until veggies are just tender-crisp. Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with the remaining cashews. This recipe is from Sunset "WOK Cook Book" and is a delightful stir fry. Posted to MM-Recipes Digest V4 #132 by John Weber
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Serving Size: 1 Serving (910g) | ||
Recipe Makes: 4 | ||
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Calories: 4751 | ||
Calories from Fat: 4522 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 502.4g | 670 % | |
Saturated Fat 70.4g | 352 % | |
Monounsaturated Fat 363.5g | ||
Polyunsanturated Fat 53.9g | ||
Cholesterol 129.9mg | 40 % | |
Sodium 542.6mg | 19 % | |
Potassium 973.3mg | 26 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 15.3g | ||
Protein 57.4g | 82 % | |
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: 4751
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