Directions:
- In a large skillet or wok, stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce and oil until chicken is no longer pink.
- In a small bowl, combine the cornstarch, broth, sherry, salt and pepper until smooth. Stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in bok choy. Reduce heat to medium; cover and cook for 5 minutes or until bok choy is tender. Sprinkle with cashews. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.99 Kcal (1637 kJ) | ||
| Calories from fat | 208.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.17g | 36% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 735.98mg | 31% | |
| Potassium | 667.51mg | 14% | |
| Total Carbs | 14.92g | 5% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 29.38g | 59% | |
| Vitamin C | 41.5mg | 69% | |
| Iron | 1.6mg | 9% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 144.85 Kcal (606 kJ) | ||
| Calories from fat | 77.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 36% | |
|---|---|---|---|
| Cholesterol | 24.78mg | 22% | |
| Sodium | 272.66mg | 31% | |
| Potassium | 247.29mg | 14% | |
| Total Carbs | 5.53g | 5% | |
| Sugars | 1.74g | 19% | |
| Dietary Fiber | 0.81g | 9% | |
| Protein | 10.88g | 59% | |
| Vitamin C | 15.4mg | 69% | |
| Iron | 0.6mg | 9% | |
| Calcium | 13.9mg | 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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