Chicken Wok-fry with Corn

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Chicken Wok-fry with Corn
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
346
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie346 kcal(16 %)
Protein22.09 g(23 %)
Fat6.72 g(6 %)
Carbohydrates52.17 g(35 %)
Sugar added0 g(0 %)
Roughage5.71 g(19 %)
Vitamin A63.84 mg(7,980 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.37 mg(34 %)
Niacin14.42 mg(120 %)
Vitamin B₆0.61 mg(44 %)
Folate40.86 μg(14 %)
Pantothenic acid1.75 mg(29 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C72.14 mg(76 %)
Potassium559 mg(14 %)
Calcium37.07 mg(4 %)
Magnesium69.42 mg(23 %)
Iron2.41 mg(16 %)
Iodine0.59 μg(0 %)
Zinc1.79 mg(22 %)
Saturated fatty acids1.15 g
Cholesterol36.55 mg

Ingredients

for
4
For the sauce
2 tablespoons Rice wine vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons hot water
1 tablespoon Corn starch
For the stir-fry
1 tablespoon Avocado oil
2 large, skinless Chicken breasts (diced)
2 red peppers (sliced)
2 cups canned Sweet corn (drained)
2 cups Snap pea
2 cups button Mushrooms (sliced)
2 cups cooked Long grain rice (to serve)
How healthy are the main ingredients?
Long grain riceMushroomsoy sauceAvocado oilChicken breast

Preparation steps

1.
For the sauce: Whisk together the vinegar, soy sauce, hot water, and cornflour in a small mixing bowl until smooth. Cover and set aside until needed.
2.
For the stir-fry: Heat the oil in a large wok set over a high heat until hot. Add the chicken and stir-fry for 4 - 5 minutes until golden and almost cooked through.
3.
Add the vegetables, tossing and stirring well. Continue to cook for 2 minutes until starting to soften.
4.
Stir in the sauce and bring to a simmer. Cook until the sauce has thickened and coated the chicken and vegetables.
5.
Spoon into bowls and serve immediately with rice on the side.