Cashew Chicken

30 minutes Prep: 10 minutes Cook: 15 minutes

224 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	chicken breast	cubed
1	teaspoon	salt
1	teaspoon	cornstarch
3	each	green bell peppers	cut up
2	tablespoons	soy sauce
1	tablespoon	soy bean paste
1	tablespoon	sugar
2	tablespoons	rice wine vinegar
1/2	teaspoon	salt

Directions

Mix the above ingredients well and set aside.

Cook chicken in a little oil and minced garlic.

When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok).

Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute.

Add nuts and cook another minute.

Pour sauce over the contents of wok and cook until heated through.

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Nutrition Facts

Serving Size 224g

Amount per Serving

Calories 224 17% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 96mg	32%
Sodium 1422mg	59%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	6%
Sugars 5.0g
Protein 36.0g	73%

Vitamin A	7%		Vitamin C	120%
Calcium	3%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Thai Pasta and Seafood Salad

Where is "Pasta" in the recipe? I added cooked spaghetti (broken into small pieces) into the salad. The dressing was pretty nice, adding some red pepper flakes for a kick. This would make a great salad using cooked chicken, too.

Reviewed by misha