Servings: 6
Ingredients
- 4 x Chicken breasts halves, skinned, deboned and
- 1/2 x inch pie
- 1 x Egg white
- 1 tsp Cornstarch
- 1 tsp Salt
- 1 tsp Ginger, finely minced
- 1 tsp Soy sauce
Directions
- Ds Freshly grnd pepper 1 tb Vegetable oil 1 c Raw cashews 1/2 ts Salt 1/4 c Vegetable oil 6 Green onions; - minced with 2 tb -tops reserved 1 lg Green pepper; - seeded and -cut in 1/2 inch squares 4 ounce Can button mushrooms - liquid removed, liquid reserved 1 tb Hoisin sauce 2 ts Chili pepper paste; or possibly 1 ts - dry red peppers; minced 1/2 c Chicken stock 1 tb Cornstarch 1 tb -cool water 1 tb Soy sauce Mix egg white, cornstarch, salt, ginger, soy sauce and pepper in a medium bowl; stir in chicken; cover and chill for 30 min.
- Heat 1 tbsp oil in wok; stir-fry cashews till light brown, about 1 minute; drain on paper towels; sprinkle with 1/2 tsp salt. Heat 2 tbsp oil in wok till warm; add in chicken; stir-fry till chicken turns white, about 3 min; remove and set aside. Heat 1 tbsp oil till warm; add in green onions, green pepper, mushrooms, hoisin sauce and chili paste; stir-fry 1 minute; add in chicken, chicken stock, reserved mushroom liquid; heat to boiling. Mix 1 tbsp cornstarch, water and soy sauce; stir into chicken mix; cook and stir till thickened, about 1 minute; stir in cashews and heat through. Remove to serving platter and garnish with reserved onion tops.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 33g | |
Recipe makes 6 servings | |
Calories 36 | |
Calories from Fat 3 | 8% |
Total Fat 0.38g | 0% |
Saturated Fat 0.1g | 0% |
Trans Fat 0.01g | |
Cholesterol 18mg | 6% |
Sodium 457mg | 19% |
Potassium 82mg | 2% |
Total Carbs 0.53g | 0% |
Dietary Fiber 0.0g | 0% |
Sugars 0.02g | 0% |
Protein 7.17g | 11% |
Advertisement
Advertisement