Korean Chicken Saute
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 41.4 mg | (345 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 483 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sesame oil
- 2 onions (diced)
- 2 cloves garlic cloves (finely chopped)
- 4 cups Chicken breasts (diced)
- 3 cups Mushrooms (sliced)
- 0.333 cup Sesame seeds
- ½ cup Rice wine
- 2 Tbsps soy sauce
- 1 tsp Palm sugar
How healthy are the main ingredients?
Chicken breastMushroomSesame seedssesame oilsoy saucegarlic clovePreparation steps
1.
Heat the oil in a wok and fry the onions and garlic until golden. Push to one side and place the chicken in the middle of the wok. Stir fry for 1-2 minutes.
2.
Push to the side and fry the mushrooms for 1-2 minutes. Add the sesame seeds, mix all the ingredients together and fry together briefly.
3.
Add the rice wine and a dash of water and cook for a further few minutes.
4.
Season with soy sauce, palm sugar and ground black pepper, and serve.
