Wok Chicken
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams carrots
- 1 pc ginger (about 2 cm)
- 1 onion
- 2 garlic cloves
- 500 grams Chicken breasts
- 2 Tbsps Peanut oil
- 200 grams soybean sprout
- 100 grams Bamboo shoots (in strips)
- 1 Tbsp Oyster sauce
- 2 Tbsps soy sauce
- 2 Tbsps freshly chopped parsley
- 1 Tbsp Lime juice
Preparation steps
1.
Peel the carrot and cut into fine strips. Peel and finely chop the ginger and onion. Peel garlic and cut into slices. Wash the meat, pat dry, and cut into bite-size pieces. Heat peanut oil in a work and stir-fry meat for 3-4 minutes. Remove the meat, set aside, and stir-fry ginger, onion and garlic.
2.
Add the carrot strips and cook for about 1 minute. Rinse the sprouts and bamboo, drain, and add in wok. Stir in the oyster and soy sauces. Add the chicken and allow to warm. Stir in the parsely. Refine with lime juice and season to taste. Serve immediately.
