Directions:
- In bowl, stir together ingredients for marinate.
- In separate bowl or cup, stir together ingredients for sauce.
- Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
- Coarsely chop onion. Drain water chestnuts and baby corn.
- Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
- Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
- Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
- Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.97 Kcal (1268 kJ) | ||
| Calories from fat | 132.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 23% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1563.39mg | 65% | |
| Potassium | 530.29mg | 11% | |
| Total Carbs | 15.03g | 5% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 27.99g | 56% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 140.49 Kcal (588 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 23% | |
|---|---|---|---|
| Cholesterol | 31.02mg | 22% | |
| Sodium | 724.95mg | 65% | |
| Potassium | 245.9mg | 11% | |
| Total Carbs | 6.97g | 5% | |
| Sugars | 1.67g | 14% | |
| Dietary Fiber | 0.78g | 7% | |
| Protein | 12.98g | 56% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.7mg | 8% | |
| Calcium | 10.7mg | 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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