Chinese Citrus Chicken Fry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 kcal | (15 %) | ||
| Protein | 45.35 g | (46 %) | ||
| Fat | 8.54 g | (7 %) | ||
| Carbohydrates | 8.01 g | (5 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 0.34 g | (1 %) |
more nutritional values
| Vitamin A | 26.36 mg | (3,295 %) | ||
| Vitamin D | 0.14 μg | (1 %) | ||
| Vitamin E | 0.48 mg | (4 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 28.07 mg | (234 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 11.44 μg | (4 %) | ||
| Pantothenic acid | 1.38 mg | (23 %) | ||
| Biotin | 0.75 μg | (2 %) | ||
| Vitamin B₁₂ | 0.49 μg | (16 %) | ||
| Vitamin C | 32.82 mg | (35 %) | ||
| Potassium | 442.63 mg | (11 %) | ||
| Calcium | 31.09 mg | (3 %) | ||
| Magnesium | 46.19 mg | (15 %) | ||
| Iron | 1.72 mg | (11 %) | ||
| Iodine | 4.69 μg | (2 %) | ||
| Zinc | 1.48 mg | (19 %) | ||
| Saturated fatty acids | 1.92 g | |||
| Cholesterol | 119 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meat
- 1
- 1 teaspoon
- 2 teaspoons
- 4 cups
Chicken breasts (skinned, ready to cook, cut into bite-sized pieces)
- For the sauce
- ¼ cup
- 3 tablespoons
- 1 tablespoon
- 1 tablespoon
light soy sauce
- 1 ½ tablespoons
- 1 tablespoon
garlic (chopped)
- 1
- 1 teaspoon
- 2 teaspoons
- To garnish
- 2 tablespoons
scallions (chopped)
Preparation steps
1.
Mix together the egg white and sesame oil, add a little salt and the cornflour and stir in the chicken. Marinate for 20 min in the fridge.
2.
Boil around 400 ml water in a wok and add the chicken. Keep stirring so that the chicken does not stick. After around 4 min, when the meat is white, sieve.
3.
Dry the wok and add all the ingredients for the sauce apart from the cornflour and the sesame oil. Bring to the boil. Mix the cornflour with 1 tbsp water, add to the wok and simmer for 1 minute. Add the meat and heat quickly.
4.
Stir in the oil then arrange in bowls and serve garnished with spring onions.
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