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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine cubed chicken, ONE tablespoon of cornstarch, and TWO tablespoons of sherry. Mix thoroughly. | 2. Mix soy sauce, sesame oil, sugar, broth, and remaining 1.5 tbs sherry. Set aside. | 3. Heat 2 tbs vegetable oil in a wok or large skillet. Add chicken and stir fry until lightly browned. Remove chicken from pan. | 4. Add the rest of the oil to pan. Stir fry the onions, garlic, and ginger root. for about 1 minute. Add cashews and stir to coat. | 5. Return chicken to pan and add soy sauce mixture. Bring to a boil and stir in the cornstarch mixture to thicken. | 6. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	cups	cubed	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cooking sherry	3 1/2	tablespoons		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
gingerroot	2	slices	minced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
cashew	1/3	cup	roasted	-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
cornstarch	1	teaspoon		30.48	7.3016	0.0208	0.004

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