Directions:
- In a small bowl, combine the cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.
- In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.
- Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 607.61 Kcal (2544 kJ) | ||
| Calories from fat | 351.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.1g | 60% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 1522.33mg | 63% | |
| Potassium | 1062.66mg | 23% | |
| Total Carbs | 24.16g | 8% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 45.71g | 91% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 3.3mg | 18% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 147.61 Kcal (618 kJ) | ||
| Calories from fat | 85.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 60% | |
|---|---|---|---|
| Cholesterol | 24.37mg | 33% | |
| Sodium | 369.82mg | 63% | |
| Potassium | 258.15mg | 23% | |
| Total Carbs | 5.87g | 8% | |
| Sugars | 1.74g | 29% | |
| Dietary Fiber | 0.6g | 10% | |
| Protein | 11.1g | 91% | |
| Vitamin C | 5.5mg | 38% | |
| Iron | 0.8mg | 18% | |
| Calcium | 11.1mg | 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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