Nutty Chicken Stir-fry
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,371 cal. | (65 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.3 g | (108 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 375 μg | (625 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 58.9 mg | (491 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 990 μg | (330 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 239 mg | (252 %) | ||
| Potassium | 4,157 mg | (104 %) | ||
| Calcium | 450 mg | (45 %) | ||
| Magnesium | 735 mg | (245 %) | ||
| Iron | 19.3 mg | (129 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 564 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 55 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Cashews
- sunflower oil
- 3 dried chili peppers (finely chopped and soaked in cold water for 10 minutes)
- 4 Chicken breasts (250 g, chopped into bite-sized pieces)
- 6 Tbsps Sweet soy sauce
- 2 large shallots (sliced into wedges)
- 2 large carrots (sliced into strips)
- 4 Bok Choy (chopped)
- 1 scallion (finely chopped)
- ⅔ cup baby Sweet corn (in thick slices)
- 10 cups Bean sprout
- cilantro (to garnish)
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Roast the cashew nuts on a baking tray for a few minutes until golden brown.
3.
Heat 2-3 tbsp oil in a large frying pan. Add the chilli and chicken and fry over a high heat. Stir in 4 tbsp soy sauce and put to one side.
4.
Heat 3-4 tbsp oil in a wok and add all the remaining ingredients apart from the bean sprouts and cashew nuts. Add the chicken and fry briefly, then add the nuts and sprouts and stir fry together. Finally, stir through the remaining soy sauce.
5.
Serve immediately, garnished with coriander.
