Chicken and Vegetable Stir-fry
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 251 kcal | (12 %) | ||
| Protein | 23.2 g | (24 %) | ||
| Fat | 14.2 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 150 grams Chicken breasts
- Napa cabbage
- 1 Red Bell pepper
- 100 grams button Mushroom
- 1 onion
- 1 garlic clove
- 1 ginger
- 1 Tbsp Sesame seeds
- 2 Tbsps Peanut oil
- 150 milliliters Vegetable broth (Instant)
- 2-3 tablespoons soy sauce
- 2 Tbsps Sake (or dry sherry)
- 1 generous pinch cornstarch
Preparation steps
1.
Cut chicken into strips. Rinse Napa cabbage and peppers, pat dry and cut into strips. Rinse mushrooms, pat dry well and slice. Peel and dice onion and garlic. Peel ginger and finely chop.
2.
Toast sesame in the dry wok until light brown and pour onto a plate. Add peanut oil to wok and fry chicken, stirring often. Add onion, garlic and ginger. Then move all up to the edge. Place vegetables and mushrooms in the middle and fry for 5 minutes while stirring. Pour in broth, mix everything and cook for another 5 minutes, stirring often.
3.
Stir soy sauce, sake and cornstarch into broth. Bring to a boil. Season with salt and serve sprinkled with sesame seeds.
