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
How healthy are the main ingredients?
Coconutsoy saucehoneyChicken breastAsparagussesame oil

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.