Sauced Chinese Kebabs

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Sauced Chinese Kebabs
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
569
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie569 kcal(27 %)
Protein36.73 g(37 %)
Fat21.59 g(19 %)
Carbohydrates53.66 g(36 %)
Sugar added1.05 g(4 %)
Roughage3 g(10 %)
Vitamin A129.07 mg(16,134 %)
Vitamin D1.59 μg(8 %)
Vitamin E6.06 mg(51 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.37 mg(34 %)
Niacin20.42 mg(170 %)
Vitamin B₆0.67 mg(48 %)
Folate139.42 μg(46 %)
Pantothenic acid1.51 mg(25 %)
Biotin2.29 μg(5 %)
Vitamin B₁₂1.24 μg(41 %)
Vitamin C12.62 mg(13 %)
Potassium361.28 mg(9 %)
Calcium38.08 mg(4 %)
Magnesium44.5 mg(15 %)
Iron3.52 mg(23 %)
Iodine72.27 μg(36 %)
Zinc1.6 mg(20 %)
Saturated fatty acids3.88 g
Cholesterol204.35 mg

Ingredients

for
4
For the chicken
4 Chicken breasts (skinned)
1 egg white
2 teaspoons Corn starch
salt
1 teaspoon sesame oil
For the sauce
2 tablespoons vegetable oil
1 lemon (juiced and zested)
cup chicken stock
1 teaspoon sugar
soy sauce
dry sherry (or Chinese cooking wine)
1 teaspoon Corn starch
For the Cantonese rice
2 tablespoons vegetable oil
1 onion (peeled and finely chopped)
1 garlic (finely chopped)
3 eggs (beaten)
3.333 cups cooked white rice
3 scallions (sliced)
soy sauce
Bean sprout
cooked peas
How healthy are the main ingredients?
sugarsesame oilChicken breastsaltlemonsoy sauce
Product recommendation
Lemon Chicken with Cantonese Rice ... For a real lemon tang, use 3 lemons in the sauce

Preparation steps

1.
Slice the chicken into strips. Combine the egg white, cornflour, a pinch of salt and sesame oil in a bowl then thoroughly coat the chicken strips in the mixture.
2.
Heat the vegetable oil in a wok until smoking, then add the coated chicken and stir fry over a high heat until the chicken turns white.
3.
Remove the chicken from the pan and set aside. Discard the oil. Add the lemon juice and zest, stock, sugar and soy and sherry/wine and bring to a rapid boil.
4.
Whisk in the cornflour until thickened then return the chicken to the pan for a few minutes to cook through.
5.
To make the rice: Heat the oil in a wok until nearly smoking then add the onion and garlic and stir fry briskly for 1 minute. Push to one side and add the eggs and cook for a couple of minutes until starting to set. Add the rice and meat and combine thoroughly. Stir in some soy sauce and the bean sprouts and peas and combine until everything is heated through.
6.
Serve the Cantonese rice with the chicken.