Try this Cashew Chicken recipe, or contribute your own.
Suggest a better descriptionCombine soy, oil, wine, garlic and cornstarch and marinade chicken in the refrigerator for a minimum of 1/2 hour. Heat wok or skillet to 500f or better. Add a small amount of sesame oil to the fully heated vessel. Add marinaded chicken and cashews, stirring constantly. At the halfway point, add remaining vegetables. When finished, add brown sauce and stir until glazed (10-15 seconds). Serve over rice.
The key is to have a dry, very hot wok when you begin cooking.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 114 | ||
Calories from Fat: 10 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 137mg | 5 % | |
Potassium 504.3mg | 13 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.3g | ||
Protein 14.5g | 21 % | |
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: 114
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