Chicken and Cabbage Stir-Fry
Chicken and Cabbage Stir-Fry - Winning combination of tender chicken and crunchy vegetables
Healthy, because
Even smarter
Nutritional values
The Chinese cabbage not only gives it a bite and an exotic touch. Together with the cashew nuts, it also contributes significantly to the high, gently draining potassium content. The pungency of sambal oelek and ginger stimulates the metabolism.
And what's there? Rice is best, of course - and best of all, natural rice. Since brown rice is not husked, the silver skin and germ remains intact. This provides extra vitamins, minerals and fibre.
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 4 scallions
- 4 garlic cloves
- 1 pc fresh ginger (about 15 grams)
- 6 Tbsps soy sauce
- 1 Tbsp honey
- ½ tsp sesame oil
- 1 Tbsp Sambal oelek
- 3 Chicken breasts (about 400 grams)
- 4 Tbsps Cashews
- 2 carrots (each abot 100 grams)
- 5 ozs Cherry tomatoes
- 1 Napa cabbage (about 600 grams)
- 2 Tbsps Canola oil
- ½ cup Chicken broth
- ½ bunch cilantro
- peppers
Kitchen utensils
Preparation steps
Rinse and dry scallions and cut diagonally into 3 cm (approximately 1-inch) pieces. Peel garlic and ginger root and finely chop.
Stir together soy sauce, honey, garlic, ginger, sesame oil and sambal oelek in a bowl. Add scallions and mix to combine.
Rinse the chicken, pat dry and cut into 3 cm (approximately 1-inch) pieces. Add to the marinade, turn to coat and let marinate in the refrigerator for at least 2 hours.
Meanwhile, toast cashews until golden brown in a dry pan, shaking pan frequently. Put cashews on a plate and let cool.
Peel carrots and cut into fine strips. Rinse and drain tomatoes and cut into halves.
Rinse and dry cabbage, remove core and cut cabbage into narrow strips.
Take chicken pieces from the marinade and pat dry with paper towels. Reserve marinade.
Heat oil in a wok (or large pan) and brown the chicken over high heat, stirring constantly, 1-2 minutes. Add carrots and cabbage and stir-fry for 3-4 minutes.
Pour in marinade and chicken stock. Add tomatoes and cashews and cook over medium heat for 2-3 minutes.
Rinse cilantro, shake dry and chop the leaves and tender stems. Season chicken and vegetable mixture with salt and pepper, sprinkle with cilantro and serve.
