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Chicken Vegetable Stir Fry
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
330
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 67.5 μg | (113 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 355 mg | (374 %) | ||
| Potassium | 1,474 mg | (37 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 600 grams Chicken breasts
- 2 red Bell pepper
- 2 yellow Bell pepper
- 3 carrots
- 1 stalk Leeks
- 2 Tbsps sesame oil
- light soy sauce
- Red pepper flakes
Preparation steps
1.
Rinse the chicken under cold water, pat dry and cut into bite-size pieces.
2.
Rinse the peppers and cut into narrow strips. Peel and grate the carrots. Cut the leeks lengthwise, rinse and cut into rings.
3.
Heat the oil in a wok. Brown the chicken for 5 minutes on all sides and set aside.
4.
Place the vegetables in the wok and cook over high heat, stirring occasionally for about 3 minutes. Add the chicken back to the pan, season with soy sauce and chilli flakes and serve on plates.
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