Low-Cal Dinner
Ginger Chicken Stir-Fry
with Carrots
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
346
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 961 mg | (24 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken breasts
- 10 ozs carrots
- 1 bunch scallions
- 3 Tbsps vegetable oil
- 1 tsp grated ginger
- salt
- 1 Tbsp sugar
- 3 Tbsps soy sauce
- 20 pcs small Daylily flower bud (or zucchini flowers)
Preparation steps
1.
Cut chicken breasts into strips and marinate for about 15 minutes in soy sauce.
2.
Peel carrots and cut into strips. Rinse and dry scallions, cut into rings.
3.
Heat oil in a pan and saute chicken breast strips briefly, stirring. Add carrots, scallions and flowers and season with salt, sugar and ginger. Saute, stirring constantly, for about 8-10 minutes.
4.
Cook until meat is soft and vegetables are crisp.
5.
Serve with rice, if desired.
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