4 Serves
20 Mins
Heat the vegetable oil in a wok over medium-high heat until shimmering, then add the minced garlic and sauté until fragrant and lightly browned.
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Vitamin E
1 mg / 15 mgVitamin K
59 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
100 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
170 mg / 420 mgPhosphorus
522 mg / 1,250 mgPotassium
1187 mg / 4,700 mgSodium
457 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
10 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Add the chicken pieces to the wok and stir-fry until they are fully cooked through and no longer pink.
Incorporate the onions and mushrooms into the wok, sautéing until the onions become translucent and the mushrooms soften.
Add the remaining mixed vegetables and seasoning, stir-frying for 10 minutes, then stir in the chili paste. If the mixture appears too dry, add a tablespoon of chicken stock or water to adjust the consistency.
Remove the wok from the heat, fold in the fresh cilantro and roasted cashew nuts, and serve immediately alongside warm rice.
3
g11
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