4 Chicken breasts, trimmed and cut across the grain into 3mm thin strips.
1. In a bowl, stir the cornflour into the eggs whites until dissolved. Add the chicken and stir until well coated.
2. Combine all the sauce ingredients.
3. In a wok or large non stick pan, heat the oil until its quite hot (but not smoking). Stir fry the cashew nuts until golden in colour. Add the chilli and garlic and stir for one minute longer.
4. Next, add the chicken and continuously stir until the chicken turns an opaque colour.
5. Next, add the spring onions and the sauce and bring to the boil over a high heat before adding the cornflour and water mixture. Simmer for three minutes until the sauce thinkers a bit. Serve immediately with rice and steamed pak Choy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 458 | ||
Calories from Fat: 267 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 655.7mg | 23 % | |
Potassium 547.6mg | 14 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 35g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
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