Nutty Poultry Stir Fry
(0 votes)
(0 votes)
Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 kcal | (27 %) | ||
| Protein | 32.65 g | (33 %) | ||
| Fat | 17.48 g | (15 %) | ||
| Carbohydrates | 77.06 g | (51 %) | ||
| Sugar added | 2.87 g | (11 %) | ||
| Roughage | 9.86 g | (33 %) |
more nutritional values
| Vitamin A | 412.32 mg | (51,540 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.81 mg | (81 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.63 mg | (45 %) | ||
| Folate | 252.64 μg | (84 %) | ||
| Pantothenic acid | 2.39 mg | (40 %) | ||
| Biotin | 16.21 μg | (36 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 34.25 mg | (36 %) | ||
| Potassium | 1,140.14 mg | (29 %) | ||
| Calcium | 67.21 mg | (7 %) | ||
| Magnesium | 136.29 mg | (45 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 0.6 μg | (0 %) | ||
| Zinc | 2.26 mg | (28 %) | ||
| Saturated fatty acids | 3.54 g | |||
| Cholesterol | 83.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1.333 cups Chicken breasts (skinned)
- ½ Eggplant (cubed)
- 1 medium zucchini (cut into chunks)
- 1 medium carrot (cut into batons)
- 8 spears Asparagus (cut into short lengths)
- 8 scallions (cut into short lengths)
- 8 Baby Corn
- 1 tablespoon sunflower oil
- 2 ½ cups dried, medium Egg noodle
- cilantro (to garnish)
- For the satay sauce
- 2 teaspoons runny honey
- 4 tablespoons crunchy Peanut butter
- 2 tablespoons Lime juice
- 2 tablespoons light soy sauce
Product recommendation
Top tip: Look out for calorie-free konnyaku noodles in Asian stores and save 189 calories per portion.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5. Cut the chicken into strips and arrange in a roasting tin with the vegetables.
2.
Drizzle over the oil then season with salt and pepper. Bake for 25 minutes or until the chicken is cooked through and the vegetables are tender, stirring occasionally.
3.
Meanwhile, make the sauce by stirring all the ingredients together.
4.
Towards the end of the chicken cooking time, boil a saucepan of water, then submerge the noodles, turn off the heat and leave to soften for 5 minutes.
5.
Drain the noodles and toss with the chicken and vegetables. Divide between 4 bowls, drizzle with the satay sauce and garnish with coriander.
Current Recipe Search
