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Chicken & Cashew Nuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.929
Energy (kCal)1131.4403
Carbohydrates (g)40.2369
Total fats (g)60.8485
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat Peanut and Sesame Oil in Wok over med-high heat. | 2. Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes. | 3. Add Onions and Carrots and cook until slightly softened, about 2 minutes. | 4. Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute. | 5. Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts. | 6. Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat. | 7. Serve with steamed white rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 1 tablespoon 119.34 0.0 0.0 13.5
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    chicken breast 1 lb boneless skinless cubed 780.1798 0.0 94.5741 41.9573
    onion 1/2 32.0 7.472 0.88 0.08
    carrot 1 peeled halved sliced 52.48 12.2624 1.1904 0.3072
    red bell pepper 1 - - - -
    chinese mushroom 4 soaked quartered - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    cashew nut 1/2 cup - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    shaoxing wine 1/4 cup - - - -
    oyster sauce 2 tablespoons 18.36 3.9312 0.486 0.09
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    chili paste 2 teaspoons - - - -
    cornstarch 1/2 teaspoon 5.08 1.2169 0.0035 0.0007

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



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