Directions:
- Make rice and set aside. Keep warm.
- Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
- Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender.
- Stir in cashews. Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.04 Kcal (1713 kJ) | ||
| Calories from fat | 194.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.66g | 33% | |
|---|---|---|---|
| Cholesterol | 100.47mg | 33% | |
| Sodium | 1300.69mg | 54% | |
| Potassium | 866.32mg | 18% | |
| Total Carbs | 16.39g | 5% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 41.9g | 84% | |
| Vitamin C | 17mg | 28% | |
| Iron | 2.7mg | 15% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.49 Kcal (475 kJ) | ||
| Calories from fat | 54.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 33% | |
|---|---|---|---|
| Cholesterol | 27.88mg | 33% | |
| Sodium | 360.89mg | 54% | |
| Potassium | 240.37mg | 18% | |
| Total Carbs | 4.55g | 5% | |
| Sugars | 1.48g | 21% | |
| Dietary Fiber | 0.59g | 8% | |
| Protein | 11.62g | 84% | |
| Vitamin C | 4.7mg | 28% | |
| Iron | 0.8mg | 15% | |
| Calcium | 10.5mg | 4% | |
* 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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