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    You are in: Home / Recipes / Kung Pao Chicken With Cashews Recipe
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    Kung Pao Chicken With Cashews

    Average Rating:

    1 Total Reviews

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    • on March 02, 2013

      This came out quite nice. I'm regretting leaving out the hoisin sauce now, because I don't know if that would have changed "quite nice" to "wonderful" or not. For that reason, I'm leaving off stars. I scaled the amount of chicken, and the marinade, but left the amounts of the ingredients of the sauce as is. I Asianized the ingredients by using rice vinegar and Chinese rice wine, instead of wine vinegar and sherry. I live in Asia, it's just cheaper and more convenient for me. Instead of water chestnuts, I used par-boiled bamboo shoot, green bell peppers, and the green onions called for. I gave the finished dish a drizzle of sesame oil. Very nice. Thank you for sharing this with us. I was particularly interested in how the cashews were cooked. It's a change from the usual deep frying, and seemed to work fine.

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    Nutritional Facts for Kung Pao Chicken With Cashews

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 511.2
     
    Calories from Fat 216
    42%
    Total Fat 24.0 g
    36%
    Saturated Fat 4.5 g
    22%
    Cholesterol 98.9 mg
    32%
    Sodium 1185.8 mg
    49%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 2.7 g
    11%
    Sugars 7.5 g
    30%
    Protein 44.1 g
    88%

    The following items or measurements are not included:

    white wine vinegar

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