Chili Chicken Stir-Fry

1. Heat a wok over high heat until hot.

2. Add 2 teaspoons peanut oil. Swirl to coat.

3. Add half the chicken.

4. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl.

5. Repeat with 2 teaspoons oil and remaining chicken strips.

6. Add remaining 2 teaspoons oil to wok. Swirl to coat.

7. Add garlic, ginger, onions and chili pepper. Stir-fry for 30 seconds.

8. Add choy sum. Stir-fry for 1 minute or until bright green.

9. Return chicken to wok with oyster sauce. Stir-fry for 1 minute or until combined.

10. Stir through cashews and basil.

11. Serve with steamed rice.

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Nutrient	Quantity
Total fats	50.3248 g
Protein	96.0408 g
Carbohydrates	31.3828 g
Energy	949.05 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3103 g
Water	643.9888 g
Aspartic acid	5.475 g
Calcium, Ca	224.2 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.05 g
Lutein + zeaxanthin	2436.72 g
Fiber, total dietary	5.22 g
Fatty acids, total saturated 22:0	0.5727 g
Carotene, beta	6816 g
Niacin	25.3628 mg
Hydroxyproline	0.465 g
Fatty acids, total saturated 18:4	0.015 g
Vitamin A, RAE	568 g
Arginine	5.93 g
Riboflavin	1.1834 mg
Fatty acids, total trans-polyenoic 22:4	0.1 g
Tocopherol, beta	0.0932 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0596 g
Fatty acids, total saturated 20:1	0.3636 g
Glutamic acid	10.49 g
Sodium, Na	5021.48 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8427 g
Total lipid (fat)	50.3248 g
Manganese, Mn	0.7751 mg
Fructose	6.0208 g
Proline	3.475 g
Fatty acids, total saturated 16:0	8.227 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.4544 g
Choline, total	352.4922 mg
Sugars, total	11.1044 g
Serine	3.075 g
Fatty acids, total saturated 10:0	0.0341 g
Fatty acids, total saturated 18:0	2.1332 g
Fatty acids, total saturated 20:4 undifferentiated	0.4 g
Vitamin B-6	2.1907 mg
Selenium, Se	86.504 g
Ash	18.5448 g
Fatty acids, total saturated 18:1 undifferentiated	18.8972 g
Pantothenic acid	4.0277 mg
Phenylalanine	3.815 g
Copper, Cu	0.2909 mg
Betaine	17 mg
Thiamin	0.5888 mg
Retinol	25 g
Methionine	2.76 g
Iron, Fe	6.4693 mg
Carbohydrate, by difference	31.3828 g
Phosphorus, P	1463.92 mg
Folate, total	110.6 g
Tocopherol, gamma	3.2218 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0004 g
Alanine	4.595 g
Cholesterol	440 mg
Valine	4.235 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.065 g
Fatty acids, total saturated 18:2 undifferentiated	11.1594 g
Glycine	3.93 g
Glucose (dextrose)	4.6576 g
Fatty acids, total saturated 14:0	0.2026 g
Zinc, Zn	7.4524 mg
Isoleucine	4.065 g
Tocopherol, delta	0.2774 mg
Fatty acids, total saturated 12:0	0.0089 g
Fatty acids, total polyunsaturated	12.1306 g
Fatty acids, total saturated 14:1	0.0057 g
Leucine	7.8 g
Vitamin A, IU	11360 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.035 g
Folate, DFE	110.6 g
Tryptophan	1 g
Vitamin C, total ascorbic acid	38.092 mg
Phytosterols	41.9175 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	0.0511 g
Fatty acids, total saturated 20:0	0.2892 g
Tyrosine	3.165 g
Vitamin B-12	2.8476 g
Vitamin K (phylloquinone)	445.0337 g
Fatty acids, total saturated	11.6648 g
Histidine	3.4 g
Fatty acids, total monounsaturated	21.1093 g
Threonine	2.26 g
Folate, food	110.6 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Fatty acids, total polyunsaturated 24:0	0.188 g
Vitamin E (alpha-tocopherol)	4.8736 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0004 g
Magnesium, Mg	156.88 mg
Lysine	9.285 g
Potassium, K	1891 mg
Cystine	0.995 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	3 cm	0	0	0
Basmati rice	0	0	0	0
Oyster sauce	2 tablespoons	18.36	3.9312	0.09
Cashew	0.33 cup	0	0	0
Garlic Clove	2	0	0	0
Green Onion	4	76.68	16.3016	1.3348
red chili pepper	1 long	0	0	0
peanut oil	1.5 1/2	179.01	0	20.25
thai basil	0.5 cup	0	0	0
choy sum	1 bunch	0	0	0
chicken strip	500 g	675	11.15	28.65