Chicken Stir-Fry with Rice Noodles and Lemon Chili
Nutritional values
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 260.8 μg | (435 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 1 organic lemon
- 3 garlic cloves
- 1 tsp Red pepper flakes
- Sea salt
- 100 grams brown sugar
- 1 Tbsp cornstarch
- 1 Broccoli
- 400 grams green Beans
- 600 grams Chicken breasts
- 300 grams Wide rice noodle
- 4 Tbsps sesame oil
- 1 Tbsp Sesame seeds
Preparation steps
Rinse the lemon in hot water, grate the zest and squeeze out the juice. Peel and finely chop the garlic.
For the sauce, boil up the lemon juice, lemon zest, garlic, red pepper flakes, 1/2 teaspoon sea salt and sugar in 180 ml water (approximately 3/4 cup). Dissolve the cornstarch in 1 tablespoon of water and bind the boiling sauce with it. Remove from the heat.
For the vegetables, rinse the broccoli and divide into florets. Blanch in some salted water and then immediately submerge into ice water for 3-4 minutes.
Rinse and trim the beans and cut slightly smaller. Blanch for 8-10 minutes and then also plunge into ice water.
Rinse the chicken breasts, pat dry with kitchen paper and cut into strips.
Soak the noodles for about 10 minutes in cold water. Then boil in salted water for 6-7 minutes, until al dente.
During this time, heat the sesame oil in a wok and fry the chicken on all sides for 3-4 minutes until lightly browned. Add the drained vegetables and heat while stirring. Remove the wok from the heat and stir in some sauce.
Transfer the drained rice noodles to soup bowls and distribute the contents of the wok on top.
Shower with sesame seeds and serve immediately, with the remaining sauce in a separate dish.
