Stir Fry

Sweet Chilli, Garlic & Cashew Chicken Stir fry

Sweet Chilli, Garlic & Cashew Chicken Stir fry

Just Add

  • 500g
    Chicken Breast, Sliced Into Strips
  • 3 cups
    Mixed Chopped Vegetables (E.G. Bok Choy, Red Capsicum, Broccoli, Mushrooms And Zucchini)
  • 1/3 cup (50g)
    Toasted Cashews
  • 1 pkt
    Stirfry Creations Sweet Chilli, Garlic & Cashew Chicken

How to Make

Serves: 4 | Preparation time: 10 Minutes | Cooking time: 10 Minutes

  1. Pull apart the two sachets, using the perforation down the centre of the pack

  2. In a medium size bowl stir Infusion Paste through chicken, set aside for 2-5 minutes while you prepare vegetables

  3. Heat saucepan or wok over high heat, add 1 tbsp oil. Add chicken to pan, cook for 5 mins. Add vegetables to pan, stir through & cook for 3 mins

  4. Pour Finishing Sauce into pan, stir through, cook for a further 2 mins, stir through cashews and serve. Serve with rice or noodles


Infusion Paste:

 Water, Sugar, Chilli (12.8%), Thickeners (1422,1442,1450), Garlic (3.0%), Iodised Salt, Vinegar, Ginger, Flavour, Spice Extract (160c).

Finishing Sauce:

Water, Sugar, Honey, Soy Sauce (Water, Soybeans, Wheat, Salt), Vinegar, Canola Oil, Iodised Salt, Thickener (1422), Spice (Ginger), Garlic (0.5%), Colour (150c).



Nutrition Information

MAGGI Stirfry Creations Sweet Chilli, Garlic and Cashew Chicken

Servings Per Pack:  4
Serving Size:  37.5g (Recipe Base Makes Approx. 356g Per Serve^)

Average Quantity
per Serving

Average Quantity
per 100 g
% Daily Intake
Per Serving As Prepared
As Prepared Average Quantity
per Serving100g
Energy 295  kJ 790 kJ 24%  2055 kJ
Protein <1 g 1.0 g 71%  35.3 g
Fat-total 1.1  g 3.0 g 21%  14.6 g


– Saturated

<1 g <1 g 9%  2.1 g
Carbohydrate 14.1  g 37.7 g 17%  51.9 g


– Sugars

12.5 g 33.3 g 17%  15.3 g
Dietary Fibre <1  g <1 g 13%  3.9 g
Sodium 595 mg 1590 mg 35%  810 mg

*Percentage Daily Intakes are based on an average adult diet of 8700kJ.
  Your daily intakes may be higher or lower depending on your energy needs.
^When prepared in accordance with recipe instructions using 1 cup of uncooked long grain rice.
This recipe contains 29g vegetables per 100g prepared.