Stir Fried Chicken with Pineapple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 50.05 g | (51 %) | ||
| Fat | 11.01 g | (9 %) | ||
| Carbohydrates | 61.63 g | (41 %) | ||
| Sugar added | 15.72 g | (63 %) | ||
| Roughage | 4.74 g | (16 %) |
| Vitamin A | 55.26 mg | (6,908 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.59 mg | (13 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 31.81 mg | (265 %) | ||
| Vitamin B₆ | 1.29 mg | (92 %) | ||
| Folate | 68.1 μg | (23 %) | ||
| Pantothenic acid | 2.03 mg | (34 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.52 μg | (17 %) | ||
| Vitamin C | 138.74 mg | (146 %) | ||
| Potassium | 861.09 mg | (22 %) | ||
| Calcium | 81.55 mg | (8 %) | ||
| Magnesium | 83.68 mg | (28 %) | ||
| Iron | 2.93 mg | (20 %) | ||
| Iodine | 5.94 μg | (3 %) | ||
| Zinc | 1.97 mg | (25 %) | ||
| Saturated fatty acids | 2.33 g | |||
| Cholesterol | 127.5 mg |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- 1 Tbsp vegetable oil
- 1 large onion
- 1 red and yellow Bell pepper
- 4 scallions
- 3 Tbsps Ketchup
- 2 Tbsps Rice vinegar
- 1 Tbsp Worcestershire sauce
- 2 tsps soy sauce
- 5 Tbsps sugar
- 1 Pineapple (alternatively, small can of pineapple in pieces)
- ½ vegetable oil (for frying)
- 3 Tbsps cornstarch
- 1 egg white
- salt
Preparation steps
Peel onion and coarsely chop. Rinse bell peppers, cut in half, remove seeds and ribs and cut into diamonds. Rinse scallions and cut into 4 cm (approximately 1 1/2 inch) long strips.
Mix ketchup in a bowl with soy sauce, Worcestershire sauce, vinegar and sugar.
Cut pineapple in half lengthwise, remove core and peel with a sharp knife.
Remove pineapple stalk and cut about 150 grams (approximately 5 ounces) of fruit into small pieces.
Rinse chicken breast, pat dry and cut into bite-sized pieces. Mix 2 tablespoons cornstarch in a bowl with egg white and 2 pinches of salt until smooth. Add meat to the bowl and cover with cornstarch mixture.
Heat oil in a wok over medium heat and then fry chicken on all sides in portions until golden brown. Remove chicken from the wok with a slotted spoon and drain grease. Pour oil from the wok.
Add 1 tablespoon oil to the wok, sauté bell pepper, onion, scallions and pineapple over medium heat and remove again. Pour prepared ketchup mixture into the wok and bring to a boil. Mix remaining cornstarch in a bowl with 1/4 liter (approximately 8 ounces) cold water until smooth, add to the wok, stir and continue boiling. Add chicken, vegetables and pineapple back into the wok and cook briefly until warm.
Serve with basmati rice if desired.
