Chicken Breasts with Asian Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 482 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Chicken breasts (each about 140 g)
- 2 Tbsps sesame oil
- 4 Tbsps light soy sauce
- 1 tsp freshly grated ginger
- 1 tsp honey
- 2 stems Lemongrass (smashed)
- For the salad
- 2 large Romaine lettuce
- 1 red chili pepper
- 200 grams Snow peas
- salt
- 1 red onion
- 100 grams soybean sprout
- 4 Tbsps Rice vinegar
- 1 tsp brown sugar
- 2 Tbsps light soy sauce
- 4 Tbsps sesame oil
- Lime juice
Preparation steps
Rinse the chicken breasts and pat dry. Mix the oil with the soy sauce, ginger and honey and brush the on the chicken. Cover and marinate in the refrigerator about 1 hour.
For the salad, rinse the lettuce, trim and cut into strips. Rinse, trim and cut the chile pepper into thin rings. Rinse, trim and blanch the snow peas for 1-2 minutes in salted water. Rinse under cold water and halve diagonally. Peel, halve and cut the onion into strips. Rinse the sprouts and drain well.
For the dressing, mix the vinegar with the brown sugar, soy sauce, a little water and oil. Season with lime juice.
Place the chicken breasts on the smashed lemongrass in a bamboo steamer, cover and steam over simmering water for 8-10 minutes.
Combine all salad ingredients together and arrange on serving plates. Cut the chicken breasts into slices, arrange on the salad and serve drizzled with the dressing.
