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Stir-Fried Vegetables with Chicken and Basmati Rice
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
696
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 35.9 mg | (299 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,368 mg | (34 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 504 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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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