Asian classic with our own twist.
Place chicken, cornstarch, egg white, drops of oil and water in a bowl and mix up. Let sit 10 minutes. Wisk sauce ingredients together in bowl. Set aside. Chop scallions. Cook veggies.
Heat cooking oil in large saute pan or wok to high but not smoking. Dump chicken mixture in pan and fry chicken till brown and cooked through. Don't worry if bits of coating stick to pan and not chicken. Remove chicken to dish.
Keep pan heat on high, add sauce and deglaze pan. Reduce heat to low. Add chicken, cashews, scallions, and veggies to pan and mix well and heat through.
Serve over jasmine rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 6 | ||
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Calories: 889 | ||
Calories from Fat: 541 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.1g | 80 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 35.2g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 45.7mg | 14 % | |
Sodium 441.3mg | 15 % | |
Potassium 1023.8mg | 27 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 48.7g | ||
Protein 40.8g | 58 % | |
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: 889
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