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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours. | 2. Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
cooking sherry	1/2	cup		-	-	-	-
white sugar	3/4	teaspoon		12.1905	3.1494	0.0	0.0
ginger	3/4	teaspoon	ground	1.2	0.2666	0.0273	0.0112
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
red pepper	3/4	teaspoon	crushed	0.9375	0.2065	0.0438	0.0103
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
chicken breast	2	pounds	skinless boneless cut	1560.3596	0.0	189.1482	83.9147
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
green bell pepper	1		sliced	-	-	-	-
onion	1		quartered	60.0	14.01	1.65	0.15
cashew	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.