Thai Chicken Stir-fry
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 76.2 μg | (127 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 1 Tbsp green Thai curry paste
- 2 ⅔ cups Chicken breasts (sliced)
- 3 ¼ cups Asparagus tip
- ½ red pepper (sliced)
- ⅜ cup Coconut milk
- 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.
