Directions:
- In a small saucepan, dissolve bouillon in water.
- Combine soy sauce, cornstarch, sugar and ginger.
- Stir the mixture into bouillon.
- In large skillet, brown chicken in vegetable oil, stirring constantly.
- Add bouillon mixture.
- Cook and stir until slightly thickened.
- Add remaining ingredients, except cashews and rice.
- Simmer, uncovered, stirring occasionally 5 to 8 minutes or until chicken is done.
- Remove from heat.
- Add 1/4 cup cashews.
- Serve over hot cooked rice.
- Garnish with remaining cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.91 Kcal (1733 kJ) | ||
| Calories from fat | 210.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.36g | 36% | |
|---|---|---|---|
| Cholesterol | 67.02mg | 22% | |
| Sodium | 1123.86mg | 47% | |
| Potassium | 854.58mg | 18% | |
| Total Carbs | 23.89g | 8% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 31.68g | 63% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.6mg | 86% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 103.33 Kcal (433 kJ) | ||
| Calories from fat | 52.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 36% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 22% | |
| Sodium | 280.57mg | 47% | |
| Potassium | 213.34mg | 18% | |
| Total Carbs | 5.96g | 8% | |
| Sugars | 1.82g | 29% | |
| Dietary Fiber | 1g | 16% | |
| Protein | 7.91g | 63% | |
| Vitamin C | 8.5mg | 57% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.9mg | 86% | |
| Calcium | 10mg | 4% | |
* 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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