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Five Spice Cashew Chicken Stir Fry
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Nutrition Facts
Serving Size 249 g
(Approx. 4 Servings)
Amount Per Serving
Calories 390 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 270 mg 11%
Total Carbohydrate 67 g 22%
Dietary Fiber 3 g 12%
Sugars 23 g
Protein 24 g
Vitamin A 70% • Iron 15%
Vitamin C 80% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Five Spice Cashew Chicken Stir Fry
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Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/2 cup(s) Robert's Reserve Roasted Pineapple & Habanero Sauce
1 Tbsp low sodium soy sauce
1 Tsp Chinese five spice powder
1 Tsp toasted sesame oil
2 Tbsp cold pressed canola oil, garlic flavor
1 H-E-B Chicken and Vegetable Stir Fry Kit
1/2 cup(s) cashews, roughly chopped
10 fresh basil leaves, finely chopped
1/4 cup(s) green onions, green parts only, thinly sliced
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Instructions

1
In a small bowl mix together pineapple habanero sauce, soy sauce and five spice powder.
2
Heat a large skillet over medium high. Add half of sesame oil and canola oil to pan.
3
Add vegetables from stir fry kit to pan. Sauté 3 to 4 minutes.
4
Vegetables should still be quite crisp and only partly cooked. Remove vegetables from pan to a plate and set aside.
5
Add remaining oil to pan and add chicken. Sauté 3 to 4 minutes or until chicken is fully cooked.
6
Add vegetable back to pan and reduce heat to low.
7
Pour pineapple sauce mixture over and stir well to coat chicken and vegetables.
8
Divide among serving dishes and garnish with cashews, basil and green onions.
9
Chef's note: Serve with jasmine rice or rice noodles.

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