Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT) From: Sweeney
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4|
|Calories from Fat: 226 (61%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 55.7mg||17 %|
|Sodium 246.9mg||9 %|
|Potassium 330.9mg||9 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.1g|
|Protein 21.4g||31 %|
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Calories per serving: 368
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