Yummy and easy! What more could you want in a recipe?
Ingredients
- 2 tablespoons cornstarch
- 2/3 cup chicken broth
- 3 tablespoons soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon hot pepper sauce
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast meat – cut into strips
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- 2/3 cup cashews
Directions
Step 1
Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
Step 2
Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 369 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat4g | 19% |
Cholesterol59mg | 20% |
Sodium892mg | 39% |
Total Carbohydrate22g | 8% |
Dietary Fiber3g | 11% |
Total Sugars4g | |
Protein27g | |
Vitamin C26mg | 132% |
Calcium32mg | 2% |
Iron3mg | 16% |
Potassium445mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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