Directions:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.4 Kcal (2564 kJ) | ||
| Calories from fat | 198.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 34% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 825.5mg | 34% | |
| Potassium | 556.81mg | 12% | |
| Total Carbs | 72.53g | 24% | |
| Sugars | 11.65g | 47% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 35.81g | 72% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.9mg | 16% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 160.9 Kcal (674 kJ) | ||
| Calories from fat | 52.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 34% | |
|---|---|---|---|
| Cholesterol | 17.57mg | 22% | |
| Sodium | 216.89mg | 34% | |
| Potassium | 146.29mg | 12% | |
| Total Carbs | 19.06g | 24% | |
| Sugars | 3.06g | 47% | |
| Dietary Fiber | 1.42g | 22% | |
| Protein | 9.41g | 72% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 16% | |
| Calcium | 7.8mg | 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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