Directions:
- Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
- Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
- Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.99 Kcal (1700 kJ) | ||
| Calories from fat | 208.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.15g | 36% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 2047.86mg | 85% | |
| Potassium | 693.05mg | 15% | |
| Total Carbs | 15.46g | 5% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 36.6g | 73% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 10.4mg | 58% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 134.28 Kcal (562 kJ) | ||
| Calories from fat | 68.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 36% | |
|---|---|---|---|
| Cholesterol | 29.5mg | 30% | |
| Sodium | 677.32mg | 85% | |
| Potassium | 229.22mg | 15% | |
| Total Carbs | 5.11g | 5% | |
| Sugars | 1.03g | 12% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 12.1g | 73% | |
| Vitamin C | 8.2mg | 41% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.4mg | 58% | |
| Calcium | 10.5mg | 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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