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.
