Directions:
- Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3 minutes or until golden. Transfer to a plate.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.79 Kcal (1243 kJ) | ||
| Calories from fat | 144.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 25% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 701.85mg | 29% | |
| Potassium | 367.58mg | 8% | |
| Total Carbs | 27.72g | 9% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 13.41g | 27% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.9mg | 10% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.89 Kcal (582 kJ) | ||
| Calories from fat | 67.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 25% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 4% | |
| Sodium | 328.45mg | 29% | |
| Potassium | 172.02mg | 8% | |
| Total Carbs | 12.97g | 9% | |
| Sugars | 3.7g | 32% | |
| Dietary Fiber | 2.02g | 17% | |
| Protein | 6.27g | 27% | |
| Vitamin C | 2mg | 7% | |
| Iron | 0.9mg | 10% | |
| Calcium | 9.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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