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Ingredientes
- 1/3 c. chicken broth
- 1 Tbsp. cornstarch
- 3 Tbsp. soy sauce
- 1/2 tsp grnd ginger
- 1/2 tsp red pepper sauce
- 2 Tbsp. vegetable oil
- 1 lb skinless boneless chicken breast halves cut crosswise into 1/2 inch strips
- 1 lrg green bell pepper cut into (3/4 inch) pcs
- 1 med onion sliced
- 1 x (8 oz) can sliced water chestnuts liquid removed
- 2/3 c. dry roasted cashew
- 2 x green onions sliced
Direcciones
- Mix broth, cornstarch, soy sauce, ginger and pepper sauce. Heat wok or possibly 12 inch skillet over high heat. Add in 1 Tbsp. of the oil; rotate wok to coat side. Add in chicken; stiry fry about 4 min or possibly till no longer pink in center. Remove chicken from wok; keep hot. Add in remaining 1 Tbsp. oil to wok; rotate to coat side. Add in bell pepper, onion and water chestnuts; stir fry 2 min. Add in cornstarch mix to wok. Cook and stir about 1 minute or possibly till sauce thickens. Stir in chickenand cashews. Garnish with green onions.
- Makes 4 servings of about 1 c. each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 163 | 39% |
| Total Fat 18.96g | 24% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.2g | |
| Cholesterol 43mg | 14% |
| Sodium 910mg | 38% |
| Potassium 690mg | 20% |
| Total Carbs 38.22g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.38g | 2% |
| Protein 24.19g | 39% |
