Cashew Chicken Recipe
Ingredients
| Boneless chicken | 1 Pound, cut into 1 inch strips | |
| Orange juice | 3⁄4 Cup (12 tbs) | |
| Honey | 1⁄3 Cup (5.33 tbs) (Sue Bee) | |
| Soy sauce | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Garlic salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Green onions | 4 , cut up | |
| Carrots | 3 Large, cleaned and sliced | |
| Celery stalks | 2 , sliced | |
| Cashews | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 529 Calories from Fat 249
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 5.6 g27.9%
Trans Fat 0 g
Cholesterol 90 mg30%
Sodium 1512.2 mg63%
Total Carbohydrates 48 g16.1%
Dietary Fiber 3.8 g15.2%
Sugars 29.9 g
Protein 26 g52.6%
Vitamin A 193.7% Vitamin C 54.8%
Calcium 5.6% Iron 23.7%
*Based on a 2000 Calorie diet
Directions
Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.
Chef
