Directions:
- Whisk together first 5 ingredients in a small bowl; set aside.
- Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.
- Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
- Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2289.11 Kcal (9584 kJ) | ||
| Calories from fat | 1413.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.09g | 242% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 3448.82mg | 144% | |
| Potassium | 3605.58mg | 77% | |
| Total Carbs | 113.36g | 38% | |
| Sugars | 38.05g | 152% | |
| Dietary Fiber | 21.13g | 85% | |
| Protein | 135.69g | 271% | |
| Vitamin C | 175.5mg | 292% | |
| Vitamin A | 3mg | 99% | |
| Iron | 66.5mg | 370% | |
| Calcium | 318.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 169.09 Kcal (708 kJ) | ||
| Calories from fat | 104.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 242% | |
|---|---|---|---|
| Cholesterol | 19.76mg | 89% | |
| Sodium | 254.75mg | 144% | |
| Potassium | 266.33mg | 77% | |
| Total Carbs | 8.37g | 38% | |
| Sugars | 2.81g | 152% | |
| Dietary Fiber | 1.56g | 85% | |
| Protein | 10.02g | 271% | |
| Vitamin C | 13mg | 292% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 4.9mg | 370% | |
| Calcium | 23.5mg | 32% | |
* 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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