Directions:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
- Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
- In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 680.76 Kcal (2850 kJ) | ||
| Calories from fat | 406.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.15g | 69% | |
|---|---|---|---|
| Cholesterol | 62.78mg | 21% | |
| Sodium | 1961.82mg | 82% | |
| Potassium | 692.43mg | 15% | |
| Total Carbs | 38.94g | 13% | |
| Sugars | 7.27g | 29% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 25.5g | 51% | |
| Vitamin C | 43mg | 72% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.5mg | 19% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 237.34 Kcal (994 kJ) | ||
| Calories from fat | 141.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 69% | |
|---|---|---|---|
| Cholesterol | 21.89mg | 21% | |
| Sodium | 683.97mg | 82% | |
| Potassium | 241.41mg | 15% | |
| Total Carbs | 13.58g | 13% | |
| Sugars | 2.54g | 29% | |
| Dietary Fiber | 1.58g | 18% | |
| Protein | 8.89g | 51% | |
| Vitamin C | 15mg | 72% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.2mg | 19% | |
| Calcium | 20.9mg | 6% | |
* 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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