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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (306g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup snow peas |
||
| Calories 513 | ||
| Calories from Fat 252 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.0g | 43% | |
| Saturated Fat 5.0g | 24% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 8.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 68mg | 22% | |
| Sodium 1057mg | 44% | |
| Potassium 893mg | 25% | |
| Total Carbohydrate 33.2g | 11% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 16.4g | ||
| Protein 35.6g | 71% | |
Ingredients
The Sauce
- 1/2 cup ketchup
- 4 teaspoons low sodium soy sauce or regular soy sauce, your choice
- 1/2 teaspoon salt
- 2 tablespoons worcestershire sauce
- 3 tablespoons sugar
- 1 1/2 teaspoons sesame oil
- 1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!)
- 1/2 cup chicken broth
The Rest
- 2 tablespoons cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 3 whole double boneless skinless chicken breasts, cut into cubes
- 1/4 cup oil
- 2-3 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
- 8 ounces mushrooms, sliced
- 1 carrot, thinly sliced on diagonal
- 1 cup snow peas
- 1 1/2 cups cashews
- sesame seed, toasted
Directions
1
Combine sauce ingredients in a bowl and set aside.2
In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.3
Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.4
Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).5
Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.6
Add snow peas and sauce, cooking until sauce comes to a boil.7
Add cashews and sprinkle with sesame seeds.8
Serve immediately, over rice if you'd like-- YUM!
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Eastern > Chinese > Szechuan
- Preparation > Time to Make > < 30 mins
- Preparation > Technique > Stir-fry
Featured Reviews for This Recipe
From: StrikingEyes00
On Feb 6, 2008
Unbelievable!!! I just moved and I'm living out of boxes and it was so nice to have a meal to make that is easy and tastes so good! I did need to add a little extra salt and I don't usually like to do that, but it needed it. Otherwise, this was superb!
From: Chef #558138
On Oct 15, 2007
This recipe is amazing. I have made it twice and we love it - I'd say it can rival cashew chicken I've had in great Thai restaurants. I double the veggies and I also add baby bok choy. Great recipe katie4998!!!
From: katzluva
On Jul 21, 2006
Best chicken recipe I've ever found. It was so delicious...I served it to all my friends and it went out in five minutes! Definetly one recommended..
From: CarrolJ
On Oct 26, 2005
This is a great recipe even if you change some of the veggies and meat. I used 2 large pork steaks that needed cooking and substituted celery for the green pepper and mushrooms due to family allergies. I also left off the ginger since I don't like it. Other than that I followed the recipe pretty closely. I made the mistake of putting the full 1 teaspoon of cayenne and DH and I thought it a little too spicey...but adult DS said it was perfect. Irregardless I will make it again with a little less cayenne and it will become part of my regular Oriental meals. A very tasty dish! I was surprised that by using that much catsup that is didn't taste like catsup at all and that it made a nice medium thick sauce without needing additional cornstarch. EASY too!
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