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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3 minutes or until golden. Transfer to a plate. | 2. Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches. | 3. Heat the remaining oil in the wok over high. Add the vegetables, garlic and ginger to the wok and stir-fry, for 2-3 minutes or until the vegetables are just tender. | 4. Return the chicken to the pan with the plum and sweet chilli sauce and stir-fry for 1-2 minutes or until heated through. Spoon rice among serving bowls and top with the stir-fry. Scatter with the coriander leaves and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	2	teaspoons		79.56	0.0	0.0	9.0
cashew	80		raw	-	-	-	-
chicken breast fillet	3		sliced	1210.4027	0.0	269.2806	6.8
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic clove	3		crushed	1210.4027	0.0	269.2806	6.8
stir fry vegetable	2	cups		1210.4027	0.0	269.2806	6.8
plum sauce	60			33672.0	7834.23	162.87	190.32
chili sauce	60			941.85	202.6001	25.5938	3.0712
coriander leaf	1/3	cup		1.2267	0.1957	0.1136	0.0277
rice			steamed	-	-	-	-

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