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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the cooking sauce, combine water, soy sauce, sherry, garlic, ginger, cornstarch and corn syrup. Stir and set aside. | 2. Heat a large frying pan or wok over high heat. Add oil and coat bottom of pan. Add chicken and stir-fry until pieces turn white on all sides (3 to 5 minutes). | 3. Add cashews to pan and continue stir-frying about one minute. | 4. Add in the snow peas, water chestnuts and tomatoes. Continue stirring until all is hot. | 5. Stir up the cooking sauce to dissolve the cornstarch (it should now be tan in color, not black). Add the sauce to the pan and bring to a boil, stirring constantly (the aroma is fantastic!). Continue boiling for one minute as sauce thickens. | 6. Serve over hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/2	cup		0.0	0.0	0.0	0.0
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
sherry	4	tablespoons		100.8667	0.0	22.44	0.5667
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
dark corn syrup	2	tablespoons		114.4	31.035999999999998	0.0	0.0
peanut oil	4	tablespoons		477.36	0.0	0.0	54.0
chicken breast	2		boneless skinless cut	1560.3596	0.0	189.1482	83.9147
cashew	1/2	cup	unsalted	-	-	-	-
snow pea	4	ounces	trimmed	100.8667	0.0	22.44	0.5667
water chestnut	1	can	sliced drained	100.8667	0.0	22.44	0.5667
tomato	3		cut	49.14	10.6197	2.4024	0.546
rice			cooked	-	-	-	-

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