| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Deboned chicken breasts, cut | |
| in thin strips | ||
| 3 | T | Margarine |
| 3 | T | Vegetable oil |
| 1 | Red pepper, cut in thin | |
| strips | ||
| 1 | Green pepper, cut in thin | |
| strips | ||
| 1 | Onion, sliced | |
| 4 | T | Sesame oil |
| 1/2 | c | Roasted cashew nuts |
| unsalted | ||
| 1 | t | Curry powder |
| Salt & pepper to taste |
INSTRUCTIONS
Another recipe from The Chicken Every Sunday Cookbook from the Tifereth Beth David Jerusalem... In a skillet, mix vegetable oil & margarine until hot. Add chicken & saute, stirring often, until the chicken turns white. Remove with a slotted spoon & set aside. In the same skillet, saute onion & peppers. Add chicken & cashews & season with salt & pepper, curry & sesame oil. Saute for another 2 minutes & serve. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Jan 04, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2448
Calories From Fat: 2234
Total Fat: 254.9g
Cholesterol: 244mg
Sodium: 432.6mg
Potassium: 895.3mg
Carbohydrates: 42.2g
Fiber: 7.3g
Sugar: 12.2g
Protein: 14.7g