Coconut and Chicken Stir-fry
(0 votes)
(0 votes)
Health Score:
7,9 / 10
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)
(Percentage of daily recommendation)
| Calorie | 1,344 kcal | (64 %) | ||
| Protein | 55.29 g | (56 %) | ||
| Fat | 95.38 g | (82 %) | ||
| Carbohydrates | 81.33 g | (54 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 24.89 g | (83 %) |
more nutritional values
| Vitamin A | 55.55 mg | (6,944 %) | ||
| Vitamin D | 0.14 μg | (1 %) | ||
| Vitamin E | 1.48 mg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 32.48 mg | (271 %) | ||
| Vitamin B₆ | 1.29 mg | (92 %) | ||
| Folate | 165.61 μg | (55 %) | ||
| Pantothenic acid | 2.65 mg | (44 %) | ||
| Biotin | 2.13 μg | (5 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 123.74 mg | (130 %) | ||
| Potassium | 1,565.33 mg | (39 %) | ||
| Calcium | 104.94 mg | (10 %) | ||
| Magnesium | 149.73 mg | (50 %) | ||
| Iron | 8.09 mg | (54 %) | ||
| Iodine | 3.02 μg | (2 %) | ||
| Zinc | 4.47 mg | (56 %) | ||
| Saturated fatty acids | 70.83 g | |||
| Cholesterol | 119 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 Coconut
- 3 tablespoons light soy sauce
- 2 tablespoons honey
- 4 cups Chicken breasts (cut into pieces)
- 4 ½ cups green Asparagus (trimmed)
- 4 tablespoons sesame oil
- 1 onion (finely diced)
- 1 Pineapple (cut into small chunks)
- ⅜ cup chicken stock
- 2 tablespoons lemon juice
- 4 tablespoons 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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