Stir-Fried Vegetables with Chicken and Basmati Rice

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Stir-Fried Vegetables with Chicken and Basmati Rice
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
696
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie696 cal.(33 %)
Protein60 g(61 %)
Fat14 g(12 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage8.6 g(29 %)
Vitamin A2.6 mg(325 %)
Vitamin D0 μg(0 %)
Vitamin E7.6 mg(63 %)
Vitamin K29.7 μg(50 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin35.9 mg(299 %)
Vitamin B₆1.5 mg(107 %)
Folate140 μg(47 %)
Pantothenic acid3.4 mg(57 %)
Biotin16.2 μg(36 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C20 mg(21 %)
Potassium1,368 mg(34 %)
Calcium138 mg(14 %)
Magnesium123 mg(41 %)
Iron4.1 mg(27 %)
Iodine13 μg(7 %)
Zinc3.6 mg(45 %)
Saturated fatty acids1.9 g
Uric acid504 mg
Cholesterol124 mg
Complete sugar14 g

Ingredients

for
2
Ingredients
150 grams Basmati rice
salt
2 small Chicken breasts
2 tsps cornstarch
2 scallions (cleaned, cut into thin rings)
3 small carrots (with green, trimmed, in halves or quarters)
100 grams soybean sprout
2 Tbsps vegetable oil
½ tsp ginger (ground)
2 Tbsps Rice wine
2 Tbsps soy sauce
salt
freshly ground peppers
How healthy are the main ingredients?
Basmati ricesoy saucegingersaltChicken breastcarrot

Preparation steps

1.

Rinse rice in a colander under running water. Bring rice to a boil with twice the amount of water and a little salt. Cover and simmer on very low heat for about 20 minutes.

2.

Cut chicken crosswise into thin slices. Season with salt and pepper, sprinkle with cornstarch, and sauté, stirring, in hot oil until cooked. Remove chicken from wok or pan and keep warm.

3.

Then add in the scallions, carrots, and bean sprouts. Sauté about 8 minutes, stirring occasionally. Season with ginger, rice wine, and soy sauce. Bring to a boil and season with salt and pepper.

4.

Transfer the vegetables and chicken to plates and serve with rice.

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