Directions:
- Combine 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour.
- Remove chicken from marinade, discarding marinade.
- Heat oil in a large nonstick skillet or wok over medium-high heat 2 minutes. Add chicken; stir-fry 3 minutes or until lightly browned. Add vegetables; stir-fry 3 minutes. Add 1 cup broth; bring to a boil. Reduce heat, and simmer 2 to 5 minutes or until vegetables are crisp-tender.
- Stir together remaining 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Add to chicken mixture; stir-fry 1 minute or until thickened. Serve over rice; sprinkle with cashews.
- *1 pound pork tenderloin, cut into thin strips, may be substituted for chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3090.47 Kcal (12939 kJ) | ||
| Calories from fat | 1692.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 188.09g | 289% | |
|---|---|---|---|
| Cholesterol | 278.9mg | 93% | |
| Sodium | 9581.28mg | 399% | |
| Potassium | 4120.43mg | 88% | |
| Total Carbs | 218.87g | 73% | |
| Sugars | 29.17g | 117% | |
| Dietary Fiber | 26.8g | 107% | |
| Protein | 141.89g | 284% | |
| Vitamin C | 210.1mg | 350% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 18.6mg | 103% | |
| Calcium | 384.2mg | 38% | |
| Amount Per 100 g | |||
| Calories | 162.51 Kcal (680 kJ) | ||
| Calories from fat | 89.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 289% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 93% | |
| Sodium | 503.83mg | 399% | |
| Potassium | 216.67mg | 88% | |
| Total Carbs | 11.51g | 73% | |
| Sugars | 1.53g | 117% | |
| Dietary Fiber | 1.41g | 107% | |
| Protein | 7.46g | 284% | |
| Vitamin C | 11mg | 350% | |
| Vitamin A | 0.1mg | 61% | |
| Iron | 1mg | 103% | |
| Calcium | 20.2mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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