Asian Chicken with Bell Peppers and Peanuts
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
563
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.1 mg | (118 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams (approximately 1.5 pound) Chicken breasts
- 2 tsps cornstarch
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 6 dried chili peppers
- 5 Tbsps soy sauce
- 5 Tbsps Rice wine
- 2 Tbsps Rice vinegar (dark)
- 3 tsps sugar
- 5 Tbsps vegetable oil
- 125 grams (approximately 4.5 ounces) Shelled peanut
- salt
- Coriander (to sprinkle)
Preparation steps
1.
Cut the chicken into 1 cm (approximately 1/2 inch) cubes, sprinkle over cornstarch and mix well. Rinse bell peppers, cut in half, remove seeds and cut into cubes. Mix soy sauce, vinegar, sugar, rice wine and 75 ml (approximately 2.5 ounces) of water. Grind chile peppers in a mortar.
2.
Heat oil in wok or large skillet. Cook peanuts in hot oil until golden brown, then remove. Fry bell peppers together with chile peppers over high heat for about 1 minute, then slide to the edge of the wok. Add chicken to the wok and roast for 3 minutes while stirring. Pour over sauce and bring to a boil. Add the peanuts and mix everything until well cooked. Season with salt and serve sprinkled with coriander.
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