Ginger Chicken with Sweet Red Peppers and Cashews Recipe


MethodMain Ingredient


 Boneless skinless chicken breasts1 Pound
 Soy sauce1⁄4 Cup (4 tbs)
 Sake/Dry sherry1⁄4 Cup (4 tbs)
 Peanut oil1 Tablespoon
 Ginger root1 1⁄2 Inch, peeled and chopped (1 piece)
 Green onions4 , sliced
 Garlic2 Clove (10 gm), finely chopped
 Water3 Tablespoon
 Hoisin sauce1 Tablespoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Red peppers2 , cut into thin slices
 Green peppers2 , cut into thin slices
 Toasted cashew nuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1342 Calories from Fat 466

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 10.7 g53.3%

Trans Fat 0.1 g

Cholesterol 263.5 mg

Sodium 5135.2 mg214%

Total Carbohydrates 74 g24.6%

Dietary Fiber 15.5 g62.2%

Sugars 27.6 g

Protein 127 g253.5%

Vitamin A 220.9% Vitamin C 991.5%

Calcium 20% Iron 68%

*Based on a 2000 Calorie diet


1. With a sharp knife, slice chicken on the diagonal into thin slices. In a bowl, combine soy sauce and sake; marinate chicken in mixture for 1 hour.
2. In a wok heat oil. Add ginger root, green onions and garlic; stir-fry 2 minutes.
3. Drain chicken, reserving marinade; add chicken to wok and stir-fry 2 minutes, or until no longer pink. Stir in reserved marinade, water, hoisin sauce, salt and pepper. Add red and green peppers. Cook 2 minutes longer.
4. Add cashew nuts. Toss and serve immediately.