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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thoroughly combine soy sauce, sherry, garlic and cornstarch, and set aside. | 2. Heat oil in a hot wok or large skillet until just smoking. | 3. Add chicken and stir-fry over high heat until browned on all sides. | 4. Add vegetables, and continue cooking until vegetables are just cooked and still crisp. | 5. Reduce heat, add soy sauce mixture, and continue cooking until sauce is thickened. | 6. Stir in cashews, and serve over hot rice noodles or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless discarded washed cut boneless	302.6	0.0	67.32	1.7
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
sherry	1/4	cup		302.6	0.0	67.32	1.7
garlic granule	1	teaspoon		302.6	0.0	67.32	1.7
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
peanut	2	tablespoons		103.4775	2.9437	4.7085	8.9863
snow pea	12	ounces	trimmed rinsed thawed drained	302.6	0.0	67.32	1.7
carrot	1	cup	cut cut	52.48	12.2624	1.1904	0.3072
cashew	1/2	cup		-	-	-	-
rice			cooked	-	-	-	-

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