Directions:
- Place chicken strips, soy sauce and cornstarch in small bowl and coat chicken well.
- Let stand at room temperature for 15 minutes.
- Heat peanut oil in wok over HIGH heat.
- Add chicken and stir-fry until meat is white and firm.
- Add onion and mushrooms, continue to stir-fry until vegetables are soft.
- Remove to a separate bowl.
- Add peanut oil to wok.
- Stir-fry cabbage, salt and sugar for 3-4 minutes until cabbage is crisp-tender.
- Return chicken and vegetable mixture to wok.
- Add cashews, toss to combine.
- Dissolve remaining cornstarch in soy sauce.
- Stir into wok ingredients.
- Cover and steam for 1 minute.
- Uncover and stir-fry until sauce is thickened.
- Plate and sprinkle Chinese fried noodles over top before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.13 Kcal (880 kJ) | ||
| Calories from fat | 98.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 1280.71mg | 53% | |
| Potassium | 508.75mg | 11% | |
| Total Carbs | 14.35g | 5% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 15.82g | 32% | |
| Vitamin C | 43.2mg | 72% | |
| Iron | 0.9mg | 5% | |
| Calcium | 55.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.55 Kcal (371 kJ) | ||
| Calories from fat | 41.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 17% | |
|---|---|---|---|
| Cholesterol | 14.09mg | 11% | |
| Sodium | 539.71mg | 53% | |
| Potassium | 214.39mg | 11% | |
| Total Carbs | 6.05g | 5% | |
| Sugars | 2.15g | 20% | |
| Dietary Fiber | 1.78g | 17% | |
| Protein | 6.67g | 32% | |
| Vitamin C | 18.2mg | 72% | |
| Iron | 0.4mg | 5% | |
| Calcium | 23.5mg | 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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