Poultry Skewers with Rhubarb Chutney
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 2 Tbsps vegetable oil
- 400 grams Rhubarb
- 2 bunches scallions
- 100 grams raisins
- 4 Tbsps soy sauce
- 1 Tbsp cornstarch
- 1 Tbsp sugar
- 400 grams turkey or Chicken breasts
- salt
- freshly ground pepper
- Wooden skewer
- 4 Tbsps vegetable oil
Preparation steps
Cut both the rhubarb and scallions into 3-4 cm (approximately 2-inch) long pieces.
Heat the oil in a pan and saute the scallions 2-3 minutes. Add the rhubarb and 50 ml (approximately 1/4 cup) water and cook, stirring occasionally, 5-6 minutes.
Add the raisins, sugar and soy sauce, season with salt and pepper and simmer, stirring occasionally until the rhubarb has softened. Stir the cornstarch in a little cold water until smooth, stir into the rhubarb chutney mixture and cook, stirring constantly until thickened, seasoning if necessary with a little sugar.
Cut turkey or chicken breasts into long strips, season with salt and pepper and thread in a wavy fashion onto the wooden skewers. Heat the oil in a pan and saute the skewers, turning as they cook, until cooked through, about 5 minutes.
Serve skewers with the still warm chutney.
