Stir-Fried Chicken and Vegetables
(2 votes)
(2 votes)
Stir-Fried Chicken and Vegetables - Made quickly and simply delicious.
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (about 150 grams)
- 2 yellow Bell pepper
- 2 sticks Leeks
- 1 garlic clove
- 1 pc fresh ginger (15 grams)
- 2 Tbsps Peanut oil
- 4 Tbsps light soy sauce
- cayenne pepper
Preparation steps
1.
Rinse chicken under cold water, pat dry and cut into strips.
2.
Rinse and halve bell peppers, remove seeds and ribs and chop. Rinse and trim leeks, then cut crosswise into rings.
3.
Peel and finely chop garlic. Peel ginger and cut into slices.
4.
Heat oil in a wok over medium heat. Add leeks and ginger and stir-fry until golden brown, 3-4 minutes.
5.
Add chicken, garlic and bell peppers. Stir-fry 1-2 minutes. Add 2 tablespoons soy sauce and cook, stirring, 3-4 minutes.
6.
Season chicken and vegetables with remaining soy sauce and cayenne pepper.
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