Thai Chicken Stir-fry

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Thai Chicken Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
271
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie271 kcal(13 %)
Protein32.52 g(33 %)
Fat12.4 g(11 %)
Carbohydrates7.83 g(5 %)
Sugar added0 g(0 %)
Roughage2.76 g(9 %)
Vitamin A128.85 mg(16,106 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.16 mg(18 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.27 mg(25 %)
Niacin20.5 mg(171 %)
Vitamin B₆0.71 mg(51 %)
Folate73.84 μg(25 %)
Pantothenic acid1.27 mg(21 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C21.05 mg(22 %)
Potassium580.43 mg(15 %)
Calcium60 mg(6 %)
Magnesium57.02 mg(19 %)
Iron4.07 mg(27 %)
Iodine0.3 μg(0 %)
Zinc1.76 mg(22 %)
Saturated fatty acids6.26 g
Cholesterol79.34 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
1 tablespoon
2 ⅔ cups
3 ¼ cups
½
red pepper (sliced)
cup
2
scallions (thinly sliced)
1 bunch
Basil (leaves only)

Preparation steps

1.
Heat the oil in a wok and fry the curry paste for 1 minute.
2.
Add the chicken and asparagus and stir fry for 2 minutes, then add the red pepper and stir fry for 4 minutes.
3.
Pour in the coconut milk and bubble until reduced almost to nothing.
4.
Stir in the spring onions and holy basil and serve immediately.