Directions:
- Mix the cornstarch and water together to make a thickener; set aside.
- Combine the 1st four ingredients together and let stand for 15 minutes.
- Prepare the vegetables as directed.
- Place 1 tablespoon oil in wok and heat.
- Stir-fry or saute onions, mushrooms and celery; remove from wok.
- Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
- Heat 2 tablespoons oil and brown the garlic and ginger.
- Add chicken and stir-fry 2 minutes.
- Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
- Bring to a boil.
- Add just enough thickener (cornstarch and water) to thicken the sauce.
- Return all vegetables to wok.
- Heat through and add cashews.
- Serves 2 as a main dish and 4 as a side dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 715.41 Kcal (2995 kJ) | ||
| Calories from fat | 357.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.71g | 61% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1097.12mg | 46% | |
| Potassium | 1023.84mg | 22% | |
| Total Carbs | 43.13g | 14% | |
| Sugars | 11.78g | 47% | |
| Dietary Fiber | 7.62g | 30% | |
| Protein | 35.64g | 71% | |
| Vitamin C | 93.9mg | 157% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 28.4mg | 158% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 154.68 Kcal (648 kJ) | ||
| Calories from fat | 77.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 61% | |
|---|---|---|---|
| Cholesterol | 15.05mg | 23% | |
| Sodium | 237.21mg | 46% | |
| Potassium | 221.37mg | 22% | |
| Total Carbs | 9.32g | 14% | |
| Sugars | 2.55g | 47% | |
| Dietary Fiber | 1.65g | 30% | |
| Protein | 7.71g | 71% | |
| Vitamin C | 20.3mg | 157% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 6.1mg | 158% | |
| Calcium | 16.3mg | 8% | |
* 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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