Coconut and Chicken Stir-fry
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
1036
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,036 cal. | (49 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 19.6 g | (65 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 118.9 μg | (198 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 372 μg | (124 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 2,234 mg | (56 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 218 mg | (73 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 41.9 g | |||
| Uric acid | 570 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 50 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Coconut
- 3 Tbsps light soy sauce
- 2 Tbsps honey
- 4 cups Chicken breasts (cut into pieces)
- 4 ½ cups green Asparagus (trimmed)
- 4 Tbsps sesame oil
- 1 onion (finely diced)
- 1 Pineapple (cut into small chunks)
- ⅜ cup chicken stock
- 2 Tbsps lemon juice
- 4 Tbsps Oyster sauce
- ground cloves
- Chili powder
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.
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