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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cube chicken into bite size pieces and place in a medium size mixing bowl. | 2. Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator. | 3. Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside. | 4. Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts. | 5. Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely. | 6. Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm. | 7. Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish. | 8. Makes 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
salt	1	teaspoon		-	-	-	-
rice wine	2	teaspoons		-	-	-	-
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
hoisin sauce	1/4	cup		140.8	28.2112	2.1184	2.1696
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
ginger	1	teaspoon	minced	3.2	0.7108	0.0728	0.03
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
broccoli	1/2	cup	chopped	15.47	3.0212	1.2831	0.1684
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
onion	1/4	cup	sliced	16.0	3.736	0.44	0.04
red bell pepper	1/4	cup	chopped	-	-	-	-
water chestnut	1	can	drained sliced	-	-	-	-
cashew	1/2	cup	roasted	-	-	-	-
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338

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