Directions:
- In a large bowl, combine first four ingredients; add chicken and toss to coat.
- Cover and refrigerate for 2 hours.
- Remove chicken from marinade and reserve marinade.
- Heat oil in wok or large skillet; stir-fry chicken for 2-3 minutes or until no longer pink.
- With slotted spoon, remove chicken and set aside.
- In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender.
- Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables.
- Cook and stir until slightly thickened and heated through.
- Stir in cashews and chicken; heat through.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.4 Kcal (2070 kJ) | ||
| Calories from fat | 210.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 36% | |
|---|---|---|---|
| Cholesterol | 67.31mg | 22% | |
| Sodium | 1654.06mg | 69% | |
| Potassium | 721.41mg | 15% | |
| Total Carbs | 26.39g | 9% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 30.64g | 61% | |
| Vitamin C | 41.8mg | 70% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 187.18 Kcal (784 kJ) | ||
| Calories from fat | 79.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 36% | |
|---|---|---|---|
| Cholesterol | 25.49mg | 22% | |
| Sodium | 626.24mg | 69% | |
| Potassium | 273.13mg | 15% | |
| Total Carbs | 9.99g | 9% | |
| Sugars | 2.75g | 29% | |
| Dietary Fiber | 1.27g | 13% | |
| Protein | 11.6g | 61% | |
| Vitamin C | 15.8mg | 70% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 13% | |
| Calcium | 19.5mg | 5% | |
* 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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