Coconut and Chicken Stir-fry

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Coconut and Chicken Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
1344
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,344 kcal(64 %)
Protein55.29 g(56 %)
Fat95.38 g(82 %)
Carbohydrates81.33 g(54 %)
Sugar added8.62 g(34 %)
Roughage24.89 g(83 %)
Vitamin A55.55 mg(6,944 %)
Vitamin D0.14 μg(1 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.36 mg(33 %)
Niacin32.48 mg(271 %)
Vitamin B₆1.29 mg(92 %)
Folate165.61 μg(55 %)
Pantothenic acid2.65 mg(44 %)
Biotin2.13 μg(5 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C123.74 mg(130 %)
Potassium1,565.33 mg(39 %)
Calcium104.94 mg(10 %)
Magnesium149.73 mg(50 %)
Iron8.09 mg(54 %)
Iodine3.02 μg(2 %)
Zinc4.47 mg(56 %)
Saturated fatty acids70.83 g
Cholesterol119 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
3 tablespoons
light soy sauce
2 tablespoons
4 cups
Chicken breasts (cut into pieces)
4 ½ cups
green Asparagus (trimmed)
4 tablespoons
1
onion (finely diced)
1
Pineapple (cut into small chunks)
cup
2 tablespoons
4 tablespoons
ground Cloves

Preparation steps

1.
Drill holes in the three hollows in each coconuts, drain and reserve the coconut milk, then cut each coconut in half with a saw.
2.
Whisk the soy sauce and honey together and brush over the chicken.
3.
Cook the asparagus in boiling salted water for around 7 minutes, drain, quench in cold water and cut into pieces on the diagonal.
4.
Heat the oil in a wok. Add the onions and fry until translucent, then add the chicken and fry for 1-2 minutes before adding the pineapple and asparagus.
5.
Pour in the chicken stock and coconut milk and season with the lemon juice, oyster sauce, salt, ground black pepper, a pinch of ground cloves and a pinch of chilli powder.
6.
Simmer for around 4 minutes then spoon into the coconut halves and serve hot.