Chicken and Vegetable Stir-Fry with Crispy Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 23.72 g | (24 %) | ||
| Fat | 19.05 g | (16 %) | ||
| Carbohydrates | 62.58 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.66 g | (26 %) |
| Vitamin A | 1,950.9 mg | (243,863 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 1.04 mg | (9 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 13.14 mg | (110 %) | ||
| Vitamin B₆ | 0.81 mg | (58 %) | ||
| Folate | 106.4 μg | (35 %) | ||
| Pantothenic acid | 1.73 mg | (29 %) | ||
| Biotin | 0.83 μg | (2 %) | ||
| Vitamin B₁₂ | 0.18 μg | (6 %) | ||
| Vitamin C | 77.65 mg | (82 %) | ||
| Potassium | 845.66 mg | (21 %) | ||
| Calcium | 108.4 mg | (11 %) | ||
| Magnesium | 85.22 mg | (28 %) | ||
| Iron | 3.01 mg | (20 %) | ||
| Iodine | 2.7 μg | (1 %) | ||
| Zinc | 1.85 mg | (23 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Cholesterol | 53.2 mg |
Ingredients
- For the chicken and vegetable stir-fry
- 2 Chicken breasts
- 2 thin sprigs Leeks
- 400 grams carrots
- 2 small Zucchini
- 1 yellow Bell pepper
- 100 grams Bean sprout
- 1 sm can Baby corn cob
- 2 shallots
- 2 garlic cloves
- 1 ½ Tbsps cornstarch
- 3 Tbsps sesame oil
- 200 milliliters Vegetable broth
- 1 Tbsp light soy sauce
- 1 tsp freshly grated ginger
- salt (and cayenne pepper)
- 4 Tbsps Whipped cream
- ½ bunch roughly chopped parsley
- For the fried noodles
- 200 grams narrow Rice noodles
- vegetable oil
Preparation steps
For the chicken and vegetable stir-fry: Cut the chicken into bite-size pieces. Season with salt and pepper to taste, and toss with 1 tablespoon cornstarch. Heat 1 tablespoon of the oil in a skillet. Add the chicken and cook, while stirring, until golden, about 3 minutes. Remove and set aside.
Rinse the leeks and use only the light green and white part. Cut into 4 cm (approximately 1 1/2 inch) long pieces.
Peel carrots, cut in half lengthwise and cut into quarters. Cut the carrots into 5 cm (approximately 2 inch) long pieces.
Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into wide strips.
Rinse the zucchini, quarter lengthwise, remove seeds and cut on a diagonal into diamond shapes.
Drain the corn.
Rinse and drain the sprouts.
Peel and finely chop the shallots and garlic.
Heat the remaining oil in a large skillet or wok. Add all the vegetables and cook briefly, while stirring. Add the broth, soy sauce and ginger. Season with salt and cayenne to taste. Cover and simmer for 6 minutes. In a bowl, whisk the cornstarch with 1 tablespoon cold water until smooth. Stir into the vegetables.
Stir the chicken and parsley into the vegetables, and cook until warmed through. Season with salt and pepper to taste. Serve with the fried noodles.
For the fried noodles: Heat the oil in a pot. Add the noodles and in batches and cook until golden. Remove with a slotted spoon and keep warm until ready to serve.
