Directions:
- In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
- In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
- Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
- In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
- Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.76 Kcal (1284 kJ) | ||
| Calories from fat | 118.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 20% | |
|---|---|---|---|
| Cholesterol | 67.01mg | 22% | |
| Sodium | 1402.33mg | 58% | |
| Potassium | 573.62mg | 12% | |
| Total Carbs | 19.2g | 6% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 29.29g | 59% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 100.04 Kcal (419 kJ) | ||
| Calories from fat | 38.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 20% | |
|---|---|---|---|
| Cholesterol | 21.85mg | 22% | |
| Sodium | 457.31mg | 58% | |
| Potassium | 187.06mg | 12% | |
| Total Carbs | 6.26g | 6% | |
| Sugars | 2.2g | 27% | |
| Dietary Fiber | 1.18g | 14% | |
| Protein | 9.55g | 59% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 7% | |
| Calcium | 8.4mg | 3% | |
* 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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