Stir-Fried Chicken
Stir-Fried Chicken - Great Asian-style dish for those who shy away from spicy food
Healthy, because
Even smarter
Nutritional values
Chicken meat is easily digestible due to its high protein content. Its structure is similar to that of human protein and can therefore be absorbed particularly well by our body and used for new cells, tissue, and antibodies.
A carbohydrate side dish is important for the balance of the meal. If you want to serve basmati rice with it, try using the whole grain variety: it contains considerably more vitamins, minerals, and fiber than the white grains.
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 6 dried shiitake mushrooms
- 2 Chicken breasts (about 7-8 oz.)
- 1 egg
- 1 Tbsp cornstarch
- 1 ½ Tbsps vegetable oil
- salt
- peppers
- 1 pc fresh ginger
- 4 ozs Snow peas
- 2 scallions
- 1 small yellow Bell pepper
- ¾ cup Chicken broth
Kitchen utensils
Preparation steps
Soak the dried mushrooms in warm water for about 30 minutes.
Meanwhile, rinse chicken, pat dry, wrap in plastic and freeze for about 10 minutes.
With a cleaver or a large sharp knife, cut the chicken into thin slices (about 1/8 inch).
Separate the egg (save yolk for another use). Whisk together the egg white, 3 tablespoons water, cornstarch and 1 tablespoon oil in a shallow bowl. Season with salt and pepper.
Place the chicken slices in the egg white mixture and turn to coat. Let marinate 15-20 minutes.
Drain mushrooms, squeeze out excess liquid and cut into small pieces. Peel ginger root and finely chop.
Rinse peas, wipe dry and cut lengthwise into thin strips.
Rinse scallions, wipe dry and cut into thin slices.
Cut bell pepper into quarters and remove seeds. Rinse, wipe dry and cut into narrow strips.
Heat remaining oil in a wok or large frying pan over high heat. Cook chicken until browned and cooked through, stirring constantly.
Add mushrooms, snow peas, onions and bell pepper and cook until tender and browned, stirring constantly, about 2 minutes.
Add ginger and broth, bring to a boil and season with salt and pepper. Serve immediately with basmati rice, if desired.
