Bowl of Sesame Wok-fry

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Bowl of Sesame Wok-fry
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
335
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie335 kcal(16 %)
Protein33.55 g(34 %)
Fat15.93 g(14 %)
Carbohydrates15.76 g(11 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A145.92 mg(18,240 %)
Vitamin D0.12 μg(1 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.4 mg(36 %)
Niacin20.32 mg(169 %)
Vitamin B₆0.7 mg(50 %)
Folate115.68 μg(39 %)
Pantothenic acid1.78 mg(30 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C30 mg(32 %)
Potassium620.07 mg(16 %)
Calcium75.24 mg(8 %)
Magnesium50.77 mg(17 %)
Iron6.33 mg(42 %)
Iodine0.7 μg(0 %)
Zinc1.83 mg(23 %)
Saturated fatty acids2.69 g
Cholesterol73.1 mg

Ingredients

for
4
Ingredients
1 cup chicken stock
3 tablespoons gluten-free soy sauce
1 tablespoon Corn starch
2 tablespoons vegetable oil
4 skinless, boneless Chicken breasts (cut into bite size pieces)
2 cloves garlic (crushed)
5 ounces button Mushrooms (sliced)
12 Asparagus (spears)
5 ounces Snap pea
½ cup peas
1 teaspoon five spice powder
1 tablespoon sesame oil
2 tablespoons toasted Sesame seeds
To garnish
4 scallions (sliced)

Preparation steps

1.
Whisk together the chicken stock, soy sauce and cornflour and set aside.
2.
Heat the vegetable oil in a large frying pan or wok. Cook the chicken for 5-8 minutes until cooked through and no longer pink in the centre. Remove from the pan and set aside.
3.
Add the garlic, mushrooms and vegetables to the pan and stir fry for 5-8 minutes until crisp tender. Sprinkle with five-spice powder; cook and stir for 1 minute.
4.
Add the chicken to the pan and pour in the soy sauce mixture. Bring to a boil and cook, stirring, for 2-3 minutes until thickened.
5.
Drizzle with sesame oil and sprinkle with the sesame seeds and spring onions. Serve immediately.