Chicken and Vegetable Stir-Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 155.1 μg | (259 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,267 mg | (32 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 350 grams waxy potatoes
- salt
- 250 grams Broccoli
- 4 carrots
- 150 grams Snow peas
- 1 bunch scallions
- 1 Chicken breast (300 grams)
- 4 Tbsps vegetable oil
- peppers
- Curry
- 300 milliliters instant Vegetable broth
- 100 grams cream cheese (with herbs)
- Chives
- parsley
Preparation steps
Peel, rinse and dice the potatoes. Blanch the potatoes in salt water for 12-15 minutes. Rinse the broccoli and divide into florets. Blanch the broccoli in salt water for 2-3 minutes. Rinse in cold water and drain.
Peel the carrot and cut into sticks. Rinse the peas and cut in half. Rinse the scallions and cut into rings. Cut the chicken breast into thin slices. Drain the potatoes.
Heat 1 tablespoon of oil in a large skillet. Saute the chicken for 2-3 minutes and set aside. Heat the remaining oil. Saute the carrots for 3-4 minutes. Add the broccoli and potatoes and saute for 2-3 minutes. Add the peas and scallions and saute for 1-2 minutes. Season with salt, pepper and a little curry powder. Pour in the broth. Cover and simmer for about 5 minutes.
Stir in the cream cheese and bring to a boil. Add the chicken and simmer for 3-4 minutes.
Rinse the herbs, shake dry and chop. Season the chicken and vegetables with salt and pepper. Stir in the herbs and serve immediately.
