Chicken Stir-Fry with Coconut Rice
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
851
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 851 cal. | (41 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 921 mg | (23 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 32.7 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 fresh Limes
- 1 fresh lemon
- 600 grams Chicken breasts (ready to cook, skinless)
- 2 centimeters fresh ginger
- 300 grams Basmati rice
- 600 milliliters unsweetened Coconut milk
- salt
- sugar
- 2 Tbsps sesame oil
- 1 Tbsp liquid honey
- Chili powder
- 2 Tbsps Coconut flakes
- cilantro (for garnishing)
Preparation steps
1.
Rinse 1 lime and lemon in hot water, pat dry, grate zest and squeeze out juice. Rinse chicken, pat dry and cut into 1.5 cm (approximately 3/4-inch) cubes. Peel ginger, grate finely and combine with chicken. Add lime and lemon juices and zest. Marinate for 30 minutes.
2.
Bring coconut milk and rice to a boil. Season with salt and add a pinch of sugar. Cook on medium heat, stirring occasionally, for about 20 minutes.
3.
Heat oil in a wok and sauté chicken pieces. Add honey and stir. Season with salt, pepper and chilli powder and saute for 3-4 minutes. If desired, add lime wedges and saute together briefly.
4.
Spread rice on a plate, top with chicken and sprinkle with coconut flakes. Serve garnished with sauteed lime wedges and cilantro leaves.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
