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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice according to package directions, omitting salt and fat. | 2. Combine chicken and next 3 ingredients in a bowl; toss to coat. Heat a large skillet over medium-high heat. Add canola oil and sesame oil. Add chicken mixture and saute for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews. | 3. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
chicken breast half	2		boneless skinless cut	-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
dark sesame oil	1	tablespoon		-	-	-	-
broccoli floret	2	cups		-	-	-	-
edamame	1	cup	shelled	128.62	8.9798	13.2396	5.5814
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
yellow onion	1		chopped	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
cashew nut	1/2	cup	dry-roasted unsalted	-	-	-	-
rice vinegar	1	tablespoon		-	-	-	-
honey	3	tablespoons		-	-	-	-
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
sriracha sauce	1	tablespoon		14.694	2.9518	0.34600000000000003	0.1674

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