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Ingredientes
- 2 whole chicken breasts, cubed
- 1 tbsp. soy sauce
- 1 tbsp. dry sherry
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 2 teaspoon sugar
- 1 teaspoon white vinegar
- 1/4 c. extra virgin olive oil
- 1 teaspoon red pepper flakes
- 3 green onions, minced
- 1 tbsp. ginger
- 1/2 c. cashews
- Cooked rice
Direcciones
- Marinate chicken in 1 Tbsp. soy sauce and wine for 30 min. Combine 2 Tbsp. soy sauce, cornstarch, sugar, and vinegar and set aside. Heat oil in wok or possibly skillet. Add in red pepper and cook till black. Add in chicken and stir fry for 2 min. Remove chicken; add in green onions and ginger and stir for 1 minute. Return chicken to wok and cook 2 min, stirring constantly. Add in soy sauce mix and remaining chicken marinade. Add in cashews. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 244 | 66% |
| Total Fat 27.91g | 35% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 833mg | 35% |
| Potassium 317mg | 9% |
| Total Carbs 12.03g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.75g | 3% |
| Protein 18.13g | 29% |
