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Stir Fried Chinese Chicken With Cashews Recipe
|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), peeled and minced|
|Boneless skinless chicken breast||2 Pound, cut into 1 inch cubes|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Hoisin sauce||1⁄3 Cup (5.33 tbs)|
|Grated ginger||2 Tablespoon|
|Pea pods||1⁄2 Pound, tips and strings removed (Blanched For 30 Seconds In Boiling Water)|
|Canned water chestnuts||7 Ounce, thinly sliced (1 Can)|
|Cashewnuts||16 Ounce (Toasted)|
|White mushrooms||1⁄2 Pound, trimmed, wiped, and sliced|
|Sliced scallions||1 Cup (16 tbs) (Including The Green Parts)|
Serving size: Complete recipe
Calories 5099 Calories from Fat 2729
% Daily Value*
Total Fat 319 g490.9%
Saturated Fat 54.7 g273.5%
Trans Fat 0.2 g
Cholesterol 528.6 mg
Sodium 7201.3 mg300.1%
Total Carbohydrates 278 g92.6%
Dietary Fiber 35.4 g141.5%
Sugars 82.5 g
Protein 320 g639.7%
Vitamin A 206% Vitamin C 413%
Calcium 55.3% Iron 283%
*Based on a 2000 Calorie diet
Add the chicken cubes and let them marinate for 1 hour.
In a wok or large, heavy skillet, heat the peanut oil over high heat until very hot.
Transfer the chicken from the marinade to the wok with a slotted spoon, reserving the marinade.
Stir the chicken with a large spatula or spoon until it is opaque on all sides, about 3 to 4 minutes.
Combine the cornstarch and soy sauce in a small bowl.
Add it along with the marinade, hoisin sauce, sugar, and ginger to the wok and reduce the heat to medium low.
Add the pea pods, water chestnuts, cashews, and mushrooms and continue cooking until the vegetables are warmed through, about 5 to 6 minutes.