Charlie Gibson's Chicken With Cashews Recipe
Servings: 4
Ingredients
- 4 Tbsp. Wine vinegar
- 4 Tbsp. Soy sauce
- 4 tsp Sugar
- 14 ounce Raw boneless skinned chicken breast, cut into bite-sized pcs
- 1 Tbsp. Cornstarch
- 2 tsp Oil
- 3 x Green onions, minced
- 2 x Cloves garlic, chopped
- 1/2 x -(up to)
- 1 tsp Crushed red pepper
- 1 tsp Chopped or possibly grated fresh
- 1/2 tsp Dry ginger Lots of cashews
- 4 c. Cooked rice
Directions
- The recipe is a variation of Kung Pao Chicken which is made with peanuts.
- He's been making it for his family for years, and now shares it with all of us!
- 1. Mix together vinegar, soy sauce, and sugar, set aside.
- 2. Heat oil in a large nonstick skillet or possibly wok. Toss chicken pcs in cornstarch, then stir fry them 5-7 min till cooked.
- 3. Remove from pan and add in onion, garlic, red pepper, and ginger. Stir fry 15 seconds.
- 4. Add in vinegar mix, cashews, chicken, stirring to coat chicken, about 2 min. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.08g | |
| Cholesterol 37mg | 12% |
| Sodium 949mg | 40% |
| Potassium 298mg | 9% |
| Total Carbs 53.09g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.84g | 3% |
| Protein 20.45g | 33% |
