| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Servings | |
| 2 | Whole chicken breasts | |
| boned skinned and cut | ||
| into | ||
| 3/4 | Inch cubes | |
| 1 | T | Soy sauce |
| 1 | T | Chinese rice wine or dry |
| Sherry | ||
| 2 | T | Soy sauce |
| 1 | T | Cornstarch |
| 2 | t | Sugar |
| 1 | t | White vinegar |
| 1/4 | c | Vegetable oil |
| 1/2 | To 1 tsp crushed red pepper | |
| flakes | ||
| 3 | Green onions, sliced | |
| diagonally | ||
| 1 | T | Minced fresh ginger |
| 1/2 | c | Unsalted cashews |
INSTRUCTIONS
Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 409
Calories From Fat: 156
Total Fat: 17.7g
Cholesterol: 73.1mg
Sodium: 789.8mg
Potassium: 589.3mg
Carbohydrates: 24.9g
Fiber: 5.8g
Sugar: 3.5g
Protein: 33g