STEP 1.1 to prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce and water in a bowl and set aside.
STEP 2.2 in a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly. Remove cashews.
STEP 3.3 stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.
STEP 4.Heat the 2 tablespoons oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put on a plate.
STEP 5.1 add cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
STEP 6.2 add the cornstarch and water mixture, stirring to thicken. Remove from the heat.
STEP 7.Serve hot with chillies and rice.
Nutrition value
2340
calories per serving
143 g Fat181 g Protein89 g Carbs26 g FiberOther
Current Totals
143 g Fat
181 g Protein
89 g Carbs
26 g Fiber
MacroNutrients
Carbs
89 g
Protein
181 g
Fiber
26 g
Fats
Fat
143 g
Vitamins & Minerals
Calcium
573 mg
Iron
21 mg
Vitamin A
4323 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
59 mg
Vitamin B6
4 mg
Vitamin B9
424 mcg
Vitamin B12
0 mcg
Vitamin C
101 mg
Vitamin E
10 mg
Copper
5 mcg
Magnesium
632 mg
Manganese
7 mg
Phosphorus
2010 mg
Selenium
145 mcg
Zinc
14 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
