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Spicy chicken and cashew stir-fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)385.4425
Energy (kCal)4090.7392
Carbohydrates (g)27.306
Total fats (g)265.6954
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a tbsp. | 2. of oil in a wok. | 3. Saute chicken in batches in it until tender. | 4. Remove from wok and keep aside. | 5. Then, heat the remaining oil in a pot. | 6. Add onions and bell pepper. | 7. Stir-fry until onions turn just soft. | 8. Add garlic-chilli paste, chicken, coconut milk, chicken stock cube and 1/4 cup of water. | 9. Stir-cook until the mixture starts boiling. | 10. Add an additional stock cube, if desired, after checking for seasoning now. | 11. Add cashewnuts and chopped basil. | 12. Remove from heat and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 3 tablespoons 358.02 0.0 0.0 40.5
    chicken breast 4 boneless chopped 3120.7192 0.0 378.2965 167.8294
    onion 1 peeled washed sliced 60.0 14.01 1.65 0.15
    red bell pepper 1 washed sliced - - - -
    garlic red chile paste 1 tablespoon - - - -
    chicken stock cube 1 - - - -
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    basil leaf 2 tablespoons washed chopped - - - -
    cashew 1/2 cup unsalted - - - -

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



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