Chicken with Vegetables in the Wok
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,416 cal. | (115 %) | ||
| Protein | 275.91 g | (282 %) | ||
| Fat | 40.52 g | (35 %) | ||
| Carbohydrates | 384.19 g | (256 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 211.17 g | (704 %) |
| Vitamin A | 3,051.28 mg | (381,410 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 1.92 mg | (16 %) | ||
| Vitamin B₁ | 4.64 mg | (464 %) | ||
| Vitamin B₂ | 8.87 mg | (806 %) | ||
| Niacin | 116.02 mg | (967 %) | ||
| Vitamin B₆ | 13.77 mg | (984 %) | ||
| Folate | 4,158.92 μg | (1,386 %) | ||
| Pantothenic acid | 35.22 mg | (587 %) | ||
| Vitamin B₁₂ | 0.51 μg | (17 %) | ||
| Vitamin C | 5,371.15 mg | (5,654 %) | ||
| Potassium | 38,395.8 mg | (960 %) | ||
| Calcium | 3,230.28 mg | (323 %) | ||
| Magnesium | 1,602.59 mg | (534 %) | ||
| Iron | 61.82 mg | (412 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 41.78 mg | (522 %) | ||
| Saturated fatty acids | 7.65 g | |||
| Cholesterol | 127.5 mg |
Ingredients
- Ingredients
- 600 grams Chicken breasts (ready to cook, skinless)
- 2 small carrots
- 1 Red Bell pepper
- 100 grams shiitake mushrooms
- 200 grams Snow peas
- 200 Broccoli
- 4 small shallots
- 2 Tbsps Peanut oil
- 6 Baby corn cobs
- 100 Bamboo shoots
- 2 Tbsps soy sauce
- 1 tsp ginger (grated)
- 1 generous pinch Aleppo pepper (flakes)
Preparation steps
Rinse the chicken breast, pat dry, and cut into small slices. Peel the carrots and cut first into thin slices and then with a flower-shaped cookie cutter to make them decorative.
Rinse the peppers, cut in half, remove the seeds and white inner membrane. Cut into bite-size pieces. Clean the mushrooms and remove the stems. Cut the ends off the snow peas and pull off the strings. Divide the broccoli into florets and rinse. Peel the shallots.
In a wok, quickly sauté the chicken in hot oil. Then sequentially add the vegetables: first the broccoli, then carrots, mushrooms, peppers, shallots, baby corn, and snow peas. Sauté while stirring about 3 minutes at medium heat. Add a little water and simmer for about 5 minutes. Finally, stir in the washed and drained bamboo shoots and season with soy sauce, ginger, and a pinch of pepper flakes. Serve in small bowls with rice.
