Ginger and Sesame Chicken Stir-fry

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Ginger and Sesame Chicken Stir-fry
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
526
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie526 cal.(25 %)
Protein21 g(21 %)
Fat25 g(22 %)
Carbohydrates51 g(34 %)
Sugar added1 g(4 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K18.2 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.4 mg(29 %)
Folate58 μg(19 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C12 mg(13 %)
Potassium461 mg(12 %)
Calcium64 mg(6 %)
Magnesium58 mg(19 %)
Iron3.4 mg(23 %)
Iodine5 μg(3 %)
Zinc2 mg(25 %)
Saturated fatty acids4.8 g
Uric acid109 mg
Cholesterol80 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
chickensesame oilsoy saucesoy saucesesame oilsugar

Preparation steps

1.

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.

2.

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.