Search
by Ingredient

Chinese: Cashew Chicken 1

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by JETTLUVR86

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

½ 226.8
POUND G SNOW PEA PODS
chinese
½ 226.8
POUND G MUSHROOMS
2 473
CUPS ML BAMBOO SHOOTS
drained
1 237
CUP ML CHICKEN BROTH
**
¼ 59
2 3E+1
TABLESPOONS ML CORNSTARCH
½ 2.5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML VEGETABLE OIL
1 1
PACKAGE PACKAGE CASHEW NUTS
(about 4-oz) *

Directions

** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute, shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 359 49% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 1340mg 56%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 57g
Vitamin A 16% Vitamin C 65%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe