Chicken in the Wok
Nutritional values
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.1 g | (50 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 337.7 μg | (563 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 43.5 mg | (363 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 547 μg | (182 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 2,177 mg | (54 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 306 mg | (102 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 583 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 4 Chicken breasts (250 g)
- 2 large shallots
- 2 large carrots
- 4 Bok Choy
- 1 scallion
- 250 grams Cashews
- 100 grams Baby corn cob
- 3 dried chili peppers
- 500 grams soybean sprout
- sunflower oil
- 6 Tbsps sweet soy sauce
- salt
- freshly ground peppers
- fresh Coriander (for garnish)
Preparation steps
Cut chicken breast into bite-size pieces. Peel carrots and cut into strips. Peel shallots and slice. Wash bok choy, drain, and cut into pieces. Wash spring onions and chop fine.
Preheat oven to 220°C (approximately 425°F). Place the peanuts on a baking sheet and roast a few minutes until golden brown.
Cut the baby corn in thick slices. Chop chiles small and soak 10 minutes in cold water. Wash bean sprouts and drain.
Heat 2–3 tablespoons oil in a large pan, add chiles, and sauté together vigorously with the chicken. Stir in 4 tablespoons soy sauce and set aside.
Heat 3–4 tablespoons oil in a wok and cook all the ingredients except the bean sprouts and cashew nuts. Add the chicken and cook briefly. Then stir in cashews and bean sprouts, cook, and then add the remaining soy sauce. Serve immediately garnished with cilantro.
