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Chinese Chicken With Cashews Recipe
|For the marinade|
|Sesame oil||1⁄3 Cup (5.33 tbs)|
|Rice vinegar||1⁄3 Cup (5.33 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Skinless boneless chicken pieces||2 Pound|
|For the stir-fry|
|Snow peas||1⁄2 Pound, trimmed|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Hoisin sauce||1⁄3 Cup (5.33 tbs)|
|Grated fresh gingerroot||2 Tablespoon|
|Vegetable oil/Peanut oil||2 Tablespoon|
|Canned water chestnuts||7 Ounce, drained, sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped cashews||1 1⁄2 Cup (24 tbs)|
|Sliced scallions||1 Cup (16 tbs) (With Tops)|
|Rice||3 Cup (48 tbs), cooked|
Calories 1411 Calories from Fat 468
% Daily Value*
Total Fat 54 g82.9%
Saturated Fat 9.2 g45.9%
Trans Fat 0 g
Cholesterol 159.3 mg
Sodium 1826 mg76.1%
Total Carbohydrates 157 g52.4%
Dietary Fiber 8.3 g33.3%
Sugars 16.6 g
Protein 73 g146.3%
Vitamin A 52.9% Vitamin C 106.8%
Calcium 15.3% Iron 52.8%
*Based on a 2000 Calorie diet
Rinse chicken and pat dry.
Cut into 1-inch pieces.
Add to marinade.
Marinate in refrigerator for 1 hour.
Drain, reserving marinade.
To stir-fry the chicken: Blanch snow peas in boiling water in saucepan for 30 seconds; drain.
Combine soy sauce and cornstarch in bowl; mix well.
Stir in hoisin sauce, sugar and ginger.
Heat oil in wok or heavy saucepan over high heat.
Stir-fry for 3 to 4 minutes or until chicken is opaque and white.
Stir in reserved marinade and soy sauce mixture.
Add snow peas, water chestnuts, mushrooms and cashews; mix well.
Cook for 5 to 6 minutes or until mixture is heated through, stirring frequently.
Add scallions; mix well.
Stir-fry for 1 minute.
Serve on hot cooked rice.