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Blend the cornstarch with the sherry and broth; set aside. Heat the sesame oil and vegetable oil in wok or heavy skillet, stir fry the chicken and cashews until the chicken is golden and the cashews are lightly browned. Add the broccoli, bamboo shoots and the green onions and stir fry for 3-4 minutes, til broccoli is cooked. Pour the cornstarch mix into the wok and stir until the sauce boils for a minute, stirring constantly to coat. Julie Michigan, USA
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (54%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 51.3mg||16 %|
|Sodium 511.1mg||18 %|
|Potassium 347.5mg||9 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.1g|
|Protein 23.3g||33 %|
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Calories per serving: 251
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