Rice with Chicken and Coconut Pepper Sauce
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
710
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- 600 grams Chicken breasts (ready to cook, skinless)
- 2 yellow Bell pepper
- 1 red Bell pepper
- 1 onion
- 150 grams shiitake mushrooms
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps soybean oil
- freshly ground peppers
- 1 Tbsp yellow Curry paste
- 450 milliliters Coconut milk
How healthy are the main ingredients?
Chicken breastCoconut milkLong grain riceshiitake mushroomsoybean oilgingerPreparation steps
1.
Put the rice in 500 ml (2 cups) of salted boiling water.
2.
Meanwhile rinse the meat, pat dry and cut into bite-size pieces. Rinse the peppers, cut in half, remove seeds and ribs and cut into narrow strips. Peel the onion and also cut into strips.
3.
Wipe the mushrooms and chop. Peel the garlic and ginger and finely chop.
4.
Heat oil in a hot wok and brown the meat on all sides, season with salt and pepper, remove and set aside. Sauté the garlic, ginger and onion in the wok, add the peppers and mushrooms and sauté. Stir in the curry paste, pour in the coconut milk and put the meat back in the wok. Simmer about 8 minutes over medium heat. Season with salt and pepper and served with rice in bowls.
