Asian Peanut Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 red chili peppers
- 3 Chicken breasts
- 3 scallions
- 2 garlic cloves
- 1 pc ginger (about 2 cm)
- 4 Tbsps Peanut oil
- 2 dried chili peppers
- 80 grams Shelled peanut
- 3 Tbsps Rice wine
- 2 Tbsps soy sauce
- 1 Tbsp sugar
- 1 Tbsp Rice vinegar
- salt
- 2 Tbsps sesame oil
Preparation steps
Rinse red chile peppers, cut each 4-5 times from tip to just before the stem. Then place chile peppers in cold water until they "rise" to chile pepper flowers.
Cut chicken breasts into 3 cm (approximately 1 inch) cubes. Rinse scallions, trim and cut white and light green portions into thin rings. Peel garlic and ginger and finely chop. Heat peanut oil in a wok and briefly saute garlic, ginger and halved, dried chile peppers for approximately 30 seconds. Add chicken and peanuts to the wok and fry for about 1 minute while stirring constantly. Add rice wine, soy sauce, sugar, rice vinegar and 1 pinch of salt and bring to a boil. Cook 3 minutes. Add scallions and boil. Add sesame oil, stir, season to taste and serve immediately. Garnish each serving with 1 chile pepper flower.
