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Chicken & Cashews

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Submitted by smooth_89406

YIELD

6 servings

PREP

45 min

COOK

15 min

READY

1 hrs

Ingredients

1 ½ 680.4
POUNDS G CHICKEN BREASTS
boneless, cut into 1in.pieces
1 1
X X SALT AND BLACK PEPPER
to taste *
¼ 1.3
TEASPOON ML CORNSTARCH
1 15
TABLESPOON ML SHERRY
dry
1 1
EACH EACH EGGS
2 473
CUPS ML VEGETABLE OIL
1 1
EACH EACH GREEN BELL PEPPERS
ubed
Imperial sauce
1 1
X X HOISIN SAUCE *
1 237
CUP ML WATER CHESTNUTS
sliced *
1 237
CUP ML CASHEW NUTS
raw *

Directions

Marinate chicken breasts 30 min. in salt, pepper, cornstarch, sherry and egg. Heat wok hot and dry. Add oil.

When it’s just beginning to smoke, add chicken, green pepper and water chest- nuts, stirring 1 to 2 min.

Drain through colander or sieve, reserving 2 to 3 tablespoons oil. Return the reserved oil to wok and add Imperial Sauce and hoisin sauce.

Cook 1 to 2 min. or until thickened slightly. Add nuts, chicken and vegetables, stirring everything together until well coated w/ sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 887 81% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 153mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 75g
Vitamin A 3% Vitamin C 29%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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