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Chicken with Cashews

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Submitted by ladysnowtiger

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 ¼ 1.3
-11/2 -11/2 CHICKEN BREASTS
boned,skinned, cut into 1 inch 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
SMALL SMALL GREEN BELL PEPPERS
ubed
½ 118
CUP ML WATER CHESTNUTS
sliced *
Imperial sauce
1 5
TEASPOON ML HOISIN SAUCE *

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 chestnuts, stirring 1 to 2 min.

Drain through colander or sieve, reserving 2 to 3 tbs. oil. Return the reserved oil to wok and add Imperial 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 95g (3.4 oz)
Amount per Serving
Calories 667 99% from fat
 % Daily Value *
Total Fat 74g 113%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 68mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 18%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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