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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat peanut oil in a pre-heated wok. Fry the cashew nuts until they are a light golden brown. Remove nuts onto absorbent paper. | 2. Heat oil again in the wok. Stirfry onion and chili pepper and garlic until it is light brown. | 3. Add 3/4 cup basil leaves and saute until the mixture is fragrant. | 4. Add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes. | 5. Add cashew nuts, remaining basil leaves. | 6. Stir in the palm sugar, squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce. | 7. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	4	tablespoons		477.36	0.0	0.0	54.0
cashew	100	g	unsalted dry-roasted	553.0	30.19	18.22	43.85
onion	1/2		sliced	32.0	7.472	0.88	0.08
red chili pepper	1		chopped	1.25	0.2753	0.0584	0.0138
garlic clove	3			-	-	-	-
basil leaf	1	cup		-	-	-	-
chicken fillet	500		sliced	1250.0	104.45	81.4	55.95
palm sugar	1	tablespoon		-	-	-	-
salt	1	pinch		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
fish sauce				-	-	-	-

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