Chicken-vegetable Stir-fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- 1 garlic clove
- 1 tsp freshly grated ginger
- 3 Tbsps soy sauce
- 1 Tbsp lemon juice
- 1 tsp grated Lemon peel
- 2 tsps Sambal oelek
- 3 shallots
- 150 grams Snow peas
- 200 grams Baby corn cob
- 300 grams Bok Choy
- 1 Tbsp scallions
- 3 Tbsps Corn oil
- salt
- freshly ground peppers
- 50 grams Cashews
Preparation steps
Cut chicken into thin strips and place in a bowl. Peel garlic. Mix soy sauce with ginger, lemon juice, lemon zest, sambal oelek and crushed garlic. Add marinade to the meat, mix well and marinate for about 1 hour in the refrigerator.
Peel shallots and finely dice. Rinse snow peas and trim ends. Rinse and peel corn. Rinse bok choy, separate leaves, trim and spin dry.
Toast cashews in a dry pan, then set aside.
Heat 2 tablespoons oil in a wok or a large pan and stir-fry meat about 5 minutes, then remove and keep warm. Add remaining oil to the wok, add shallots and cook until soft, then add the rest of vegetables and stir-fry until al dente, about 5 minutes. Add meat and leftover marinade to wok. Heat through and season with salt and pepper.
Serve sprinkled with chives and cashews.
