Ginger and Sesame Chicken Stir-fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the stir-fry
- 100 grams chicken
- salt
- freshly ground peppers
- 100 grams Frozen pea
- 50 grams Prosciutto
- 4 scallions
- 1 garlic clove
- 1 small, red chili pepper
- 250 grams Egg noodle
- 3 Tbsps sesame oil
- 4 Tbsps Peanut oil
- 2 Tbsps light soy sauce
- 2 Tbsps dark soy sauce
- 2 Tbsps white wine or sherry
- ½ tsp sugar
- For the marinade
- 1 Tbsp soy sauce
- 1 Tbsp Rice wine
- 1 Tbsp sesame oil
- salt
- freshly ground peppers
Preparation steps
For the stir-fry, cut chicken into thin strips and season with salt and pepper and place in a bowl. For the marinade, mix marinade ingredients and add to meat and cover and set aside for about 20 minutes. Thaw peas. Cut prosciutto into thin strips. Rinse scallion, drain and pat dry and cut white and light green parts of scallion into thin rings. Peel garlic and chop finely. Rinse chile peppers, drain and pat dry and cut lengthwise and remove seeds and ribs and cut into thin strips. Cook pasta in boiling, salted water until al dente and drain, rinse and drain. Place noodles in a bowl and mix with 2 tablespoons sesame oil.
In a wok, heat 2 tablespoons peanut oil and fry chicken for 2-3 minutes. Remove meat and set aside and wipe wok with paper towels. Add remaining peanut oil to pan and heat. Add garlic and scallion to pan and cook for about 30 seconds in hot oil, while stirring. Add prosciutto and peas and stir-fry for about 1 minute. Add noodles and stir. Add light and dark soy sauce, rice wine and sugar. Cook for about 2-3 minutes, stirring. Add chicken and cook for 2 minutes, stirring. Season with salt, pepper and remaining sesame oil, to taste. To serve, sprinkle with chile pepper strips.
