Directions:
- Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
- Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 712.89 Kcal (2985 kJ) | ||
| Calories from fat | 611.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.96g | 105% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 941.7mg | 39% | |
| Potassium | 350.79mg | 7% | |
| Total Carbs | 11.97g | 4% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 15.4g | 31% | |
| Vitamin C | 31.6mg | 53% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.9mg | 77% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 295.76 Kcal (1238 kJ) | ||
| Calories from fat | 253.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.2g | 105% | |
|---|---|---|---|
| Cholesterol | 49.33mg | 40% | |
| Sodium | 390.68mg | 39% | |
| Potassium | 145.53mg | 7% | |
| Total Carbs | 4.96g | 4% | |
| Sugars | 1.19g | 11% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 6.39g | 31% | |
| Vitamin C | 13.1mg | 53% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.8mg | 77% | |
| Calcium | 12.6mg | 3% | |
* 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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