Chicken and Vegetables with Rice
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
375
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts
- 1 egg white
- 3 tsps cornstarch
- 2 centimeters fresh ginger
- 300 grams Baby corn cob (canned)
- 3 Tomatoes
- 250 grams Snow peas
- 2 Tbsps sugar
- 1 Tbsp Vinegar
- 3 Tbsps Rice wine
- 1 Tbsp soy sauce
- 4 Tbsps vegetable oil
- salt
Preparation steps
1.
Rinse meat, pat dry, and chop. Mix the egg white with 2 teaspoons of cornstarch and 1 pinch of salt. Mix with the meat. Peel and finely grate the ginger. Mix the sugar, vinegar, rice wine, soy sauce and ginger. Drain the corn. Wash the snow peas. Blanch the tomatoes. Rinse, quarter, core and cut the tomatoes into strips.
2.
Heat 2 tablespoons of oil in a wok. Add the meat. Stir-fry for 3-4 minutes. Remove the meat and keep warm. Heat the remaining oil in the wok. Add the vegetables and stir-fry for 3-4 minutes. Add the sauce and bring to a boil. Add the meat, bring to a boil. Season and serve with rice.
