Directions:
- In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
- Add chicken mix lightly.
- Refrigerate 20 minutes.
- Remove chicken from marinade, reserving marinade mixture.
- Heat oil in skillet over medium heat.
- Add chicken; stir-fry 3 to 4 minutes or.
- Until chicken turns white.
- Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
- Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
- Add to chicken mixture.
- Stir-fry until sauce is thickened.
- Stir in cashews.
- Serve over prepared vegetable fried rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.74 Kcal (2214 kJ) | ||
| Calories from fat | 263.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.29g | 45% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1481.79mg | 62% | |
| Potassium | 609.41mg | 13% | |
| Total Carbs | 32.62g | 11% | |
| Sugars | 13.9g | 56% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 38.8g | 78% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 3.1mg | 17% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.03 Kcal (498 kJ) | ||
| Calories from fat | 59.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 45% | |
|---|---|---|---|
| Cholesterol | 15.06mg | 22% | |
| Sodium | 333.58mg | 62% | |
| Potassium | 137.19mg | 13% | |
| Total Carbs | 7.34g | 11% | |
| Sugars | 3.13g | 56% | |
| Dietary Fiber | 1.69g | 30% | |
| Protein | 8.74g | 78% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 0.7mg | 17% | |
| Calcium | 6.3mg | 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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