Chinese-Style Chicken
There is a lot of protein in mung bean sprouts, which is interesting because of the high lysine content: the amino acid, which cannot be produced by the body itself, is involved in building supporting collagen and is needed for the production of antibodies, hormones and enzymes.
Quick side dish for a quick wok dish: Mie noodles without egg or rice noodles.
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 83 mg |
Ingredients
- Ingredients
- 2 stalks Celery (about 175 grams)
- 5 ozs Mung bean sprouts
- 6 ozs Water chestnut (canned)
- 1 large onion
- 1 garlic clove
- 2 Chicken breasts (about 250 grams)
- 2 Tbsps soy sauce
- 1 tsp cornstarch
- 3 Tbsps Canola oil
- ¾ cup Chicken broth
Preparation steps
Rinse celery, pat dry and cut diagonally 1 cm (approximately 1/2 inch) thick.
Rinse bean sprouts and water chestnuts and drain.
Peel onion and cut into thin strips. Peel garlic and finely chop.
Rinse chicken, pat dry and cut into thin strips. In a bowl, mix chicken with 1 teaspoon soy sauce and the cornstarch.
Heat half the oil in a large wok over high heat. Add celery and onion and stir-fry until crisp-tender, about 2 minutes.
Add bean sprouts, water chestnuts and garlic and stir-fry for 1 minute.
Remove vegetables from the wok and set aside. Add the remaining oil and the chicken and stir-fry until browned all over, about 2 minutes.
Add the soy sauce and the broth to the wok.
Return vegetables to wok and bring to a boil. Reduce heat to medium and cook until everything is coated and heated through, about 2 minutes. Serve immediately.