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Add a photoServings: 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.
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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% |
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