Spicy Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 311 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams Chicken breasts (ready to cook)
- 2 centimeters fresh ginger
- 1 ½ Tbsps coarse-grainy Mustard
- 3 Tbsps Lime juice
- 1 tsp liquid honey
- vegetable oil
- salt
- freshly ground peppers
- 200 grams green Beans
- 300 grams carrots
- 150 milliliters Vegetable broth
- 200 grams Cherry tomatoes
Preparation steps
Rinse chicken and pat dry. Peel ginger and grate finely. Mix mustard in a bowl with lime juice, ginger, honey and 3 tablespoons oil and season with salt and pepper. Cover chicken with ginger mixture and let rest for about 30 minutes.
Meanwhile rinse beans, trim and blanch for about 6 minutes in a pot of boiling salted water. Drain beans, rinse with cold water and drain again. Peel carrots, cut lengthwise into quarters and chop into 5 cm (approximately 2 inch) pieces. Rinse tomatoes and cut in half.
Heat wok, remove chicken from marinade and brown meat on all sides. Reduce heat and cook meat until done. Remove chicken from wok and cut into strips. Add carrots and beans to the wok and fry with occasional stirring. Add broth and simmer over medium heat for about 5 minutes. Add tomato, chicken and marinade and season with salt and pepper. Serve immediately sprinkled with parsley.
