|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Quick-cooking tapioca||1 Tablespoon, finely crushed|
|Grated gingerroot||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Carrots||2 Medium, thinly bias sliced|
|Green pepper||1 Medium, cut into 3/4 inch pieces|
|Onion||1 Small, cut into wedges|
|Chicken breasts||2 Medium, skinned, boned, and cut into 1-inch pieces|
|Green onions||2 , cut in 1 inch pieces|
For sauce, stir together soy sauce, sherry, tapioca, sugar, gingerroot, pepper, and 1/2 cup water.
Cut chicken into pieces
Preheat a wok or large skillet over high heat; add oil.
(Add more oil as necessary during cooking.) Stir-fry carrots, green pepper, onion and green onion in hot oil for 2 minutes.
Remove from wok.
Add half of the chicken to the hot wok.
Stir-fry for 2 minutes.
Remove from wok.
Stir-fry remaining chicken for 2 minutes.
Return all chicken to wok.
Push chicken from center of wok.
Stir sauce; add to wok.
Cook and stir till bubbly; cook and stir for 2 minutes more.
Remove from the heat.
Stir in vegetables; cool.
Spoon into 4 individual casseroles.
Seal, label, and freeze.
To serve, bake 1 or more frozen casseroles, covered, in a 375° oven for 35 to 40 minutes or till heated through.
Or place one portion of the frozen mixture in a small saucepan.
Cover and cook over medium-low heat for 15 to 20 minutes or till heated through, stirring occasionally.
Sprinkle with cashews. mix well
Serving size: Complete recipe
Calories 963 Calories from Fat 288
% Daily Value*
Total Fat 33 g51%
Saturated Fat 5.8 g29%
Trans Fat 0.1 g
Cholesterol 199.5 mg66.5%
Sodium 4311.5 mg179.6%
Total Carbohydrates 71 g23.7%
Dietary Fiber 10.6 g42.3%
Sugars 23.5 g
Protein 93 g186.4%
Vitamin A 439.6% Vitamin C 253.8%
Calcium 16.3% Iron 42%
*Based on a 2000 Calorie diet