Chicken and Vegetable Stir-fry

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Chicken and Vegetable Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
423
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie423 kcal(20 %)
Protein22.56 g(23 %)
Fat24.66 g(21 %)
Carbohydrates34.51 g(23 %)
Sugar added0 g(0 %)
Roughage4.58 g(15 %)
Vitamin A403.04 mg(50,380 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.59 mg(5 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.15 mg(14 %)
Niacin12.41 mg(103 %)
Vitamin B₆0.57 mg(41 %)
Folate43.46 μg(14 %)
Pantothenic acid1.63 mg(27 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C46.78 mg(49 %)
Potassium587.16 mg(15 %)
Calcium34.59 mg(3 %)
Magnesium120.94 mg(40 %)
Iron3.15 mg(21 %)
Zinc2.62 mg(33 %)
Saturated fatty acids4.1 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
2
Ingredients
2
80 grams
1 small can
1
1
Red Chile pepper (large)
1 teaspoon
Ginger root (freshly grated)
100 grams
freshly ground Pepper
3 tablespoons

Preparation steps

1.

Drain the corn.

2.

Rinse snow peas, remove strings and cut off the ends.

3.

Peel carrot and cut into fine julienne.

4.

Rinse chile pepper, trim, cut in half lengthwise, remove seeds and ribs and cut in half crosswise. Cut lengthwise into fine julienne.

5.

Slice chicken into strips, season with salt and pepper and stir-fry in 1 tablespoon oil in a wok over high heat. Remove from wok and keep warm.

6.

Add remaining oil and the cashews. Stir-fry briefly, then remove, and add the vegetables to the wok with the ginger. Season with salt and stir-fry for about 3 minutes. Return chicken and cashews to wok, stir-fry to heat through and serve.