Directions:
- Suggested shopping instructions: Carrots: Chop into 1/2 centimeter round slices. Onion: Chop into large quartered rings. Celery Sticks: Chop into large angled pieces. Green Pepper: Chop same as onions.
- Sauté veggies in oil on med/high. Do not overcook. Veggies should still be al'dente.
- Mix cornstarch into the cold chicken bouillon. (The other option is to use bouillon cubes. Dissolve 1 bouillon cube in the sauté pan with 1/2 cup water and simmer. Dissolve cornstarch in the other 1/2 cup COLD water. Then add to the sauté pan).
- Add raisins and stir.
- Turn off heat. Plate veggies and top with plenty of cashews.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.25 Kcal (989 kJ) | ||
| Calories from fat | 93.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 1% | |
| Sodium | 5806.95mg | 242% | |
| Potassium | 607.78mg | 13% | |
| Total Carbs | 32.21g | 11% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 6.21g | 12% | |
| Vitamin C | 31.2mg | 52% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.9mg | 5% | |
| Calcium | 94.3mg | 9% | |
* 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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