Chicken Stir-Fry with Coconut Rice

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Chicken Stir-Fry with Coconut Rice
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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)
Calorie851 cal.(41 %)
Protein46 g(47 %)
Fat43 g(37 %)
Carbohydrates68 g(45 %)
Sugar added5 g(20 %)
Roughage4.4 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K9.8 μg(16 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin26.1 mg(218 %)
Vitamin B₆0.9 mg(64 %)
Folate48 μg(16 %)
Pantothenic acid2.1 mg(35 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C22 mg(23 %)
Potassium921 mg(23 %)
Calcium83 mg(8 %)
Magnesium156 mg(52 %)
Iron7.2 mg(48 %)
Iodine7 μg(4 %)
Zinc2.8 mg(35 %)
Saturated fatty acids32.7 g
Uric acid344 mg
Cholesterol93 mg
Complete sugar12 g

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.

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