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 seasoned 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.
- Drain liquid.
- 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 | 606.13 Kcal (2538 kJ) | ||
| Calories from fat | 190.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.15g | 33% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 967.95mg | 40% | |
| Potassium | 493.81mg | 11% | |
| Total Carbs | 72.56g | 24% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 35.53g | 71% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 4.4mg | 24% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 159.51 Kcal (668 kJ) | ||
| Calories from fat | 50.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 33% | |
|---|---|---|---|
| Cholesterol | 17.6mg | 22% | |
| Sodium | 254.73mg | 40% | |
| Potassium | 129.95mg | 11% | |
| Total Carbs | 19.09g | 24% | |
| Sugars | 2.19g | 33% | |
| Dietary Fiber | 1.06g | 16% | |
| Protein | 9.35g | 71% | |
| Iron | 1.2mg | 24% | |
| Calcium | 6.1mg | 2% | |
* 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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