Chicken and Peanut Wontons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,352 cal. | (112 %) | ||
| Protein | 29.87 g | (30 %) | ||
| Fat | 252.21 g | (217 %) | ||
| Carbohydrates | 14.99 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.22 g | (4 %) |
| Vitamin A | 69.75 mg | (8,719 %) | ||
| Vitamin D | 0.51 μg | (3 %) | ||
| Vitamin E | 37.01 mg | (308 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 17.63 mg | (147 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 31.68 μg | (11 %) | ||
| Pantothenic acid | 0.86 mg | (14 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 3.98 mg | (4 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 35.11 mg | (4 %) | ||
| Magnesium | 51.7 mg | (17 %) | ||
| Iron | 1.81 mg | (12 %) | ||
| Iodine | 13.35 μg | (7 %) | ||
| Zinc | 1.13 mg | (14 %) | ||
| Saturated fatty acids | 36.72 g | |||
| Cholesterol | 105.25 mg |
Ingredients
- Ingredients
- 300 grams Chicken breasts
- 1 garlic clove
- 1 centimeter fresh ginger
- 2 scallions
- 4 sprigs cilantro
- 40 grams unsalted Peanuts
- 1 sprig Lemongrass
- 2 Tbsps Peanut oil
- 1 Tbsp Lime juice
- ½ tsp Red pepper flakes
- 1 Tbsp Fish sauce
- 1 Tbsp dark soy sauce
- 1 tsp Palm sugar
- 12 sheets Wonton wrapper
- 1 egg
- 1 l vegetable oil (for frying)
Preparation steps
Rinse the chicken breasts, pat dry and cut into narrow strips. Peel the garlic and ginger, and finely chop both. Trim the scallions, rinse, shake dry, and cut into thin rings. Rinse the cilantro, pluck off the leaves, and chop finely. Toast the peanuts in a dry pan, remove, allow to cool and chop coarsely. Rinse the lemongrass and chop finely.
Heat oil in a wok and fry the chicken breast strips along with the garlic and the ginger for 2-3 minutes. Add the scallions, cilantro, peanuts, lemon grass, lime juice, fish sauce, soy sauce, red pepper flakes, and palm sugar, and saute briefly.
Remove from heat and let cool.
Place the wonton wrappers next to each other and place some of the filling into center of each wrapper. Beat the egg and brush the edges with it. Turn the corners of the wonton wrappers towards the center and close firmly.
Heat oil in a wok and fry the wontons until golden brown for 2-3 minutes. Remove with a slotted spoon, drain on kitchen paper and serve with soy sauce.
