from 365 Ways to Wok
1. In a medium bowl, blend sherry, soy sauce, and 1 tablespoon cornstarch. Add chicken and toss to coat.
2. In a small bowl, dissolve remaining 2 teaspoons cornstarch in 1 tablespoon cold water. Add chicken broth, hoisin sauce, sugar, and pepper and stir to blend. Set sauce aside.
3. In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add chicken mixture and cook, tossing, until meat is white and cooked through, 3-4 minutes. Remove to a plate.
4. In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add scallions. Stir-fry until scallions are soft, 2-3 minutes. Add cucumber. Cook until heated through, 1-2 minutes.
5. Return chicken to wok. Add reserved sauce. Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes. Stir in cashews and serve.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 525 | ||
Calories from Fat: 262 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 123.5mg | 38 % | |
Sodium 560.6mg | 19 % | |
Potassium 1227.1mg | 32 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 15.1g | ||
Protein 46.9g | 67 % | |
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: 525
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