Chicken, Mixed Vegetable, and Almond Stir-fry
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Tbsp sesame oil (divided)
- 1 Tbsp fresh ginger (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and minced)
- 2 cups cooked, boneless chicken (cut into bite-size pieces)
- 1 onion (peeled and chopped)
- 1 red Bell pepper (rinsed; trimmed and cut into bite-size pieces)
- 1 yellow Bell pepper (rinsed; trimmed and cut into bite-size pieces)
- 1 cup Snow peas
- 1 cup canned Water chestnut (drained and sliced into matchsticks)
- 2 Tbsps Hoisin sauce
- 2 Tbsps Rice vinegar
- 3 Tbsps soy sauce
- 2 tsps Sambal oelek
- ½ cup slivered almonds
- 1 cup fresh Bean sprout
Preparation steps
1.
Heat 2 teaspoons sesame oil in a wok or skillet set over medium-high heat. Add ginger and garlic to the pan and cook, stirring constantly, until fragrant; about 45 seconds. Transfer to small bowl.
2.
Heat remaining sesame oil in pan and add cooked chicken, onions, peppers, snow peas, water chestnuts, hoisin sauce, rice vinegar soy sauce, and sambal oelek. Toss to coat; stir-fry for several minutes until vegetables are tender crisp and chicken is heated through.
3.
Add the garlic, ginger, almonds and bean sprouts to the wok with the chicken and vegetables and toss to coat.
4.
Divide chicken and vegetables between serving bowls. Serve.
