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Ingredients
Chicken and Vegetables from the Wok
- Ingredients
- 500 grams Chicken breasts
- 1 tsp ground Turmeric
- 6 Tbsps Peanut oil
- 3 Tbsps dark soy sauce
- 2 Tbsps minced cilantro
- 20 grams ginger
- 8 scallions
- 2 Bok Choy
- 2 handfuls soybean sprout
- 250 grams Baby corn cob (from a jar)
- 50 grams Goji berry (fresh or dried)
- salt
- cayenne pepper
Wash and pat dry the meat. Mix the turmeric powder with 4 tablespoons of peanut oil, soy sauce and cilantro. Peel and finely grate the ginger. Add to the mixture. Brush the chicken with the marinade, cover and leave to marinate for 1 hour in the refrigerator.
Rinse and cut the scallions into 3 cm long pieces. Rinse the bok choy and remove the stems from the leaves. Cut the stalks into chunks, halve the leaves and cut into strips. Rinse the soy bean sprouts and drain.
Fry the meat in a hot grill pan for 5 minutes, turning halfway through. Heat the remaining oil in a wok and fry the scallions and bok choy stems for 4 minutes, stirring constantly. Remove the meat from the pan and cut into bite-size strips.
Mix the chicken strips and scallions. Drain the baby corn and combine with the goji berries and bok choy leaves. Season with salt and cayenne pepper to taste. Serve with rice.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |