Sout-east Asian Chicken Stir-fry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 102.3 μg | (171 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 964 mg | (24 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 438 mg | |||
| Cholesterol | 411 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps sesame oil
- 2 cups Chicken breasts (cut into strips)
- 2 cups Squid tentacle (scored in a cross-hatched pattern and chopped)
- 1 Tbsp yellow Thai curry paste
- 2 onions (sliced)
- 1 Bok Choy (cut into strips)
- 2 red peppers (cut into strips)
- 2 red chili peppers (cut into rings)
- ⅜ cup chicken stock
- 3 Tbsps dark soy sauce
- 2 Tbsps Fish sauce
- 2 Tbsps fresh cilantro (chopped)
Preparation steps
1.
Heat the oil in a wok and fry the chicken, squid and the curry paste on a high heat. Remove from the wok and fry the vegetables in the meat juices. Deglaze with the stock and braise for around 5 min, stirring continuously.
2.
Return the chicken and the squid to the wok and heat through. If necessary add a little more stock and season with soy sauce, fish sauce, salt and ground black pepper. Stir in the coriander and serve with basmati rice.
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