Chicken Stir Fry with Mushrooms and Leeks
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
585
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 400 grams Chinese Egg noodle
- salt
- 2 Chicken breasts (about 150 grams or 5 oz each)
- 1 stalk Leeks
- 200 grams button Mushroom
- 1 carrot
- 1 chili pepper
- 1 garlic clove
- 3 Tbsps sesame oil
- Fish sauce
- light soy sauce
- For garnish
- pink peppercorns
- cilantro
Preparation steps
1.
Cook the pasta according to the package directions. Rinse the chicken breasts, pat dry and cut into slices. Rinse and trim the leeks and cut into rings. Trim the mushrooms and cut into slices. Peel the carrot and cut in half or quarters, depending on size. Rinse the chile and chop finely.
2.
Fry the chicken in the wok in hot oil for about 1 minute until golden brown. Slide the chicken up to the higher side of the wok, then cook the mushrooms in the middle. Again push aside and then cook the leek, carrot, chile and garlic for 1-2 minutes. Stir all together, add the drained pasta and cook for 2-3 minutes. Season with fish and soy sauce to taste and serve garnished with peppercorns and coriander.
