Asian Bowl with Chicken
Asian Bowl with Chicken - This Asian Bowl with chicken has big Vietnamese flavor
Healthy, because
Even smarter
Nutritional values
Chicken breast fillet contains considerable amounts of niacin, also called vitamin B3. The body needs it for important metabolic processes; among other things, niacin supports the formation of indispensable fatty acids. In addition, thanks to the red peppers, the Asia Bowl with chicken contains plenty of vitamin C. With 140 milligrams per 100 grams (red, raw peppers), the vegetable even rivals citrus fruits. Oranges and lemons, at around 45 and 50 milligrams each, have only a third of the amount of peppers.
Want to bring variety into the Asia Bowl with chicken? Then simply swap out the vegetables. Instead of red peppers, how about broccoli or cauliflower? Sauteed zucchini also goes great in the bowl. For a vegetarian version of the bowl, you can simply replace the chicken with tofu.
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 chicken breast fillets
- 2 Tbsps Peanut oil
- 20 ozs Rice noodles
- 2 scallions
- 2 chili peppers (red and green)
- 2 red Bell pepper
- 1 handful soybean sprout
- ½ bunch cilantro
- salt
- peppers
- 2 eggs (M)
- 22 ozs Vegetable broth
- 3 Tbsps soy sauce
- 1 Tbsp coconut chips
- 1 Tbsp roasted peanut
Kitchen utensils
Preparation steps
Rinse chicken breast fillets and pat dry. Heat 1 tablespoon oil in a frying pan, sear fillets in it on both sides for a total of 10-15 minutes over medium heat.
Meanwhile, soak rice noodles in water for 8-10 minutes according to package directions. Clean the spring onions, wash and cut diagonally into pieces. Halve chili peppers lengthwise, remove seeds, wash and chop. Halve peppers, remove seeds, wash and cut into strips. Wash and shake dry bean sprouts and cilantro.
Season chicken fillets with salt and pepper. Remove from the pan, let cool and then cut into slices.
Crack eggs and whisk with salt and pepper. Heat remaining peanut oil in skillet. Add eggs to pan and fry over medium heat for 5-6 minutes to form an omelet. Let cool briefly, then cut into strips.
Divide rice noodles with spring onions, bell bell pepper and omelet strips, bean sprouts, cilantro, chili cubes and chicken meat among 4 bowls. Bring vegetable broth to a boil, season with soy sauce and pour over bowls. Finally, sprinkle bowls with coconut chips and peanuts.
