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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl add the sugar, oyster sauce, fish sauce and chicken stock. | 2. Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic. | 3. Slice chicken into 1 inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok. | 4. In the empty wok, add the cashew nuts and stir fry, followed by the lemon grass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute. | 5. Serve at once, with some steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil				-	-	-	-
cashew	1/2	cup	roasted unsalted	-	-	-	-
chilies	4			-	-	-	-
lemongrass	1	tablespoon	chopped	-	-	-	-
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
scallion	4		cut	128.0	29.36	7.32	0.76
chicken breast	2			1560.3596	0.0	189.1482	83.9147
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
chicken stock	3	tablespoons		16.2	1.5885	1.1340000000000001	0.54
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003

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