Chicken with Vegetables and Cashews in a Wok
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 1,052 mg | (26 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 grams Chicken breasts (thinly sliced)
- 3 Tbsps vegetable oil
- 1 bunch scallions
- 1 garlic clove (pressed)
- 2 Red Bell pepper
- 200 grams Snow peas
- 1 Orange (juiced)
- 4 Tbsps sherry
- 4 Tbsps soy sauce
- 1 Tbsp tomato puree
- 1 Tbsp cornstarch
- 1 sm can Water chestnut
- 3 Tbsps Cashews
- salt
- freshly ground peppers
Preparation steps
1.
Peel the scallions and cut the white and light green into rings and chop.
2.
Rinse the peppers, trim, cut in half, remove seeds, remove all white membranes and cut into pieces.
3.
Rinse the sugar snap peas, wipe dry, cut off ends and cut diagonally into slices.
4.
Toast the cashews in dry skillet and set aside.
5.
Stir-fry the chicken in hot oil in a wok 3 minutes while stirring, add scallions, sugar snap peas and peppers, and pressed garlic and stir-fry 5 more minutes.
6.
Mix the sherry, soy sauce and orange juice with cornstarch and tomato puree, add to the wok, bring to a boil while stirring, add the water chestnuts and stir-fry, season with salt and pepper and serve sprinkled with cashews.
