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Spiced Chicken and Vegetable Saute

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Spiced Chicken and Vegetable Saute
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
505
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie505 kcal(24 %)
Protein19.69 g(20 %)
Fat24.7 g(21 %)
Carbohydrates62.73 g(42 %)
Sugar added0 g(0 %)
Roughage9.92 g(33 %)
Vitamin A76.85 mg(9,606 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.39 mg(35 %)
Niacin10.54 mg(88 %)
Vitamin B₆0.53 mg(38 %)
Folate137.57 μg(46 %)
Pantothenic acid2.38 mg(40 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C83.68 mg(88 %)
Potassium1,137.71 mg(28 %)
Calcium137.08 mg(14 %)
Magnesium121.55 mg(41 %)
Iron2.61 mg(17 %)
Iodine0.59 μg(0 %)
Zinc1.68 mg(21 %)
Saturated fatty acids4.77 g
Cholesterol24.94 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
spring chicken (approx. 1.6 kg)
1.333 cups
3
Garlic cloves (crushed)
1 teaspoon
grated lemon zest
1 tablespoon
1 teaspoon
ground paprika
1 teaspoon
½ teaspoon
1 tablespoon
½
5 tablespoons
2
red peppers (diced)
3
shallots (quartered)
12
Baby corn on the cobs (from a jar)
cup
2 tablespoons

Preparation steps

1.
Split the chicken into eight pieces and season with salt and ground black pepper. Mix together the yoghurt, garlic and lemon zest and add the spices and the chilli. Place the chicken in the mixture and marinate for around one hour.
2.
Heat the oil in a wok and fry the chicken on all sides. Add the peppers, shallots and corn and fry together for a few minutes. Add the stock and the marinade and cook over low heat for around 20 min stirring occasionally. Serve garnished with chives and accompanied with rice.