Chicken and Pepper Saute

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Chicken and Pepper Saute
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
516
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie516 kcal(25 %)
Protein36.35 g(37 %)
Fat26.88 g(23 %)
Carbohydrates32.44 g(22 %)
Sugar added0 g(0 %)
Roughage3.11 g(10 %)
Vitamin A27.28 mg(3,410 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.33 mg(19 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.19 mg(17 %)
Niacin20.68 mg(172 %)
Vitamin B₆0.89 mg(64 %)
Folate26.31 μg(9 %)
Pantothenic acid1.37 mg(23 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C49.28 mg(52 %)
Potassium603.76 mg(15 %)
Calcium39.83 mg(4 %)
Magnesium137.76 mg(46 %)
Iron3.5 mg(23 %)
Iodine0.59 μg(0 %)
Zinc3.02 mg(38 %)
Saturated fatty acids4.79 g
Cholesterol73.34 mg

Ingredients

for
4
Ingredients
4 tablespoons soy sauce
2 tablespoons sherry
fresh ginger (peeled and grated)
4 Chicken breasts (peeled and cut into cubes)
1 cup Long grain rice
3 tablespoons vegetable oil
2 cloves garlic (crushed)
4 shallots (cut into wedges)
2 red Bell pepper (deseeded and cut into chunks)
1 cup Cashews
2 tablespoons Hoisin sauce
How healthy are the main ingredients?
CashewLong grain ricesoy saucegarlicgingerChicken breast

Preparation steps

1.
Mix 2 tbsp of the soy sauce with the sherry and ginger and rub into the chicken pieces. Set aside to marinade for 1 hour.
2.
Cook the rice according to the packet instructions and keep in a warm place.
3.
Heat the vegetable oil in a wok until just smoking. Add the garlic, shallots, chicken and bell peppers and stir fry for about 5 minutes or until the chicken is cooked through.
4.
Add the cashew nuts, hoisin sauce and remaining soy sauce and fry briefly. Serve immediately on a bed of rice.