Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1428
Calories
59g
Protein
46g
Fat
190g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. soy sauce
- 1 Tbs. rice wine or dry sherry
- 2 tsp. grated fresh ginger
- 1 lb. boneless, skinless chicken thighs, cut into
- bite-size pieces
- 1 tsp. Worcestershire sauce
- 1 tsp. Asian sesame oil
- 1/2 tsp. sugar
- 1/4 tsp. cornstarch
- 3 Tbs. corn or peanut oil
- 2 green onions, chopped
- 1 cup salted roasted cashews
- Steamed rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes