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Chinese Chicken & Cashew Omelettes

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 tablespoon vegetable oil
  • 6 eggs, beaten
  • 2 teaspoons vegetable oil
  • 400 g thinly sliced chicken breast
  • ½ cup cashew nuts
  • 1 cup thinly sliced snow peas
  • 1 x pack Continental Recipe Base Chicken & Cashew Stir Fry
  • ½ cup (125mL) water
  • 2 tablespoons chopped spring onions
  • 2 cups bean sprouts

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

547kcal

Energy (kJ)

2287kJ

Protein (g)

42.8g

Carbohydrate incl. fibre (g)

27.1g

Carbohydrate excl. fibre (g)

21.8g

Sugar (g)

11.9g

Fibre (g)

5.3g

Fat (g)

31.9g

Saturated fat (g)

6.9g

Unsaturated fat (g)

21.7g

Monounsaturated fat (g)

13.0g

Polyunsaturated fat (g)

8.6g

Trans fat (g)

0.1g

Cholesterol (mg)

383mg

Sodium (mg)

893mg

Salt (g)

2.23g

Vitamin A (IU)

1211IU

Vitamin C (mg)

52.7mg

Calcium (mg)

110mg

Iron (mg)

6.39mg

Total

2187kcal

9148kJ

171.1g

108.4g

87.0g

47.4g

21.3g

127.6g

27.7g

86.9g

52.2g

34.4g

0.3g

1531mg

3573mg

8.93g

4842IU

210.6mg

438mg

25.57mg


  • 1 Heat 1 tablespoon oil in a large wok or frying pan add eggs, cook until nearly set then flip to cook the other side of the omelette. Transfer to a plate and keep warm
  • 2 Heat 2 teaspoons oil in the wok and add chicken, stir-fry until browned and cooked through. Add cashew nuts and stir-fry for 1 minute or until lightly toasted.
  • 3 Add snow peas and cook for another minute. Add combined Recipe Base and water and heat until sauce thickens.
  • 4 Fill omelette with chicken stir fry and top with spring onions and bean sprouts.