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Ingredients
Chicken Stir-Fry with Vegetables
- Ingredients
- 600 grams Chicken breasts (ready to cook, skinless)
- 3 carrots
- 1 red Bell pepper
- 1 green Bell pepper
- Leeks
- 2 red onions
- 1 pc ginger (about 10 grams)
- 1 stalk Lemongrass
- 1 ripe Mango
- 2 Tbsps unsalted Cashews
- 1 Lime
- 1 Tbsp Corn oil
- salt
- peppers
- 1 Tbsp black Sesame seeds
- 4 Tbsps Sprout (to taste, eg onion sprouts)
Rinse the chicken breasts under cold water, pat dry and cut into small slices. Peel the carrots and also cut into thin slices.
Rinse bell peppers, cut in half, remove the seeds and white inner skins and cut into thin strips. Rinse the leek and cut into thin rings.
Peel the onions and cut into narrow strips. Peel the ginger and finely chop. Trim both ends of lemongrass and peel tough outer layer. Rinse lemongrass and finely chop.
Peel mango and remove the flesh by cutting around the pit. Cut into bite-sized pieces.
Toast cashews in a dry hot pan until golden, remove and set aside. Squeeze juice from lime, measuring about 2 tablespoons juice. Place sprouts in a colander, rinse and drain well.
Warm oil in the pan and brown the chicken, stirring often. Remove the chicken and set aside. Add vegetables to pan with the ginger and lemongrass and cook, stirring often. Add the mango and cook briefly, stirring often. Return the meat to the pan and season with salt, pepper and lime juice. Sprinkle with sesame seeds and stir in the cashews. Serve in bowls and garnish with sprouts.
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |