Sweet and Sour Chicken
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
198
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 198 kcal | (9 %) | ||
| Protein | 15.86 g | (16 %) | ||
| Fat | 10.97 g | (9 %) | ||
| Carbohydrates | 10.32 g | (7 %) | ||
| Roughage | 2.7 g | (9 %) | ||
| Vitamin A | 66.64 mg | (8,330 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.94 mg | (16 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 10.14 mg | (85 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 41.67 μg | (14 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 4.57 μg | (10 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 69.64 mg | (73 %) | ||
| Potassium | 520.72 mg | (13 %) | ||
| Calcium | 41.56 mg | (4 %) | ||
| Magnesium | 37.39 mg | (12 %) | ||
| Iron | 1.22 mg | (8 %) | ||
| Iodine | 1.04 μg | (1 %) | ||
| Zinc | 0.78 mg | (10 %) | ||
| Saturated fatty acids | 1.91 g | |||
| Cholesterol | 37.87 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (about 500 grams) (approximately 18 ounces)
- 1 Red Bell pepper
- 1 green Bell pepper
- 2 stalks Celery
- 1 bunch scallions
- 2 Tbsps vegetable oil
- salt
- peppers
- 250 milliliters Chicken broth
- 4 Tbsps sweet and sour Chili sauce
- 3 tsps Peanut butter
- 150 grams honeydew melon (flesh)
Preparation steps
1.
Slice the chicken breasts. Rinse the peppers, cut into quarters, remove the stems, seeds and pith and cut into strips. Rinse the celery, trim and slice. Rinse the scallions, trim and thinly slice.
2.
Heat the oil in a large nonstick frying pan and sauté the chicken until golden brown on both sides. Add the peppers and celery and sauté briefly. Season with salt and pepper.
3.
Add the broth and simmer for about 5 minutes. Add the scallions, chili sauce and peanut butter and bring to a boil.
4.
Add the chopped melon and cook until warmed through. Season with salt and pepper.
