Chinese-style Chicken Fry
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.5 mg | (254 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Nut oil
- ½ tsp mixed peppercorns
- 3 scallions (chopped)
- 4 Chicken breasts (sliced into strips)
- 2 cups canned Bamboo shoots (drained)
- salt
Preparation steps
1.
Heat the oil in a frying pan or wok. When hot, add the mixed peppercorns and spring onions. Cook for 1 minute then add the chicken breast. Lower the heat a little, and cook for about 8 minutes, stirring from time to time.
2.
Add the bamboo shoots to the chicken. Season, mix together and cook for another 3-4 minutes over a high heat. Season to taste with salt.
3.
Serve in the wok if using one.
