Asian Chicken
Asian Chicken - Asian dish with juicy chicken, wrapped in delicious flavors
Healthy, because
Even smarter
Nutritional values
Once again the Asian cuisine shows a lot of lightness with a lush taste. In terms of health-relevant ingredients, the easy-to-prepare creation is also well ahead. 180 percent of the daily niacin requirement alone ends up on the plate. Among other things, the B vitamin ensures good nerves and an intact metabolism.
Rice is suitable as a satiating side dish. Tradition-conscious people take basmati rice, health-oriented connoisseurs prefer whole grain long grain rice because of its better vitamin and mineral values.
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 99 mg |
Ingredients
- Ingredients
- 1 ½ lbs Chicken breasts
- 3 Tbsps Chinese Rice wine
- 4 Tbsps light soy sauce
- 2 tsps sesame oil
- ½ cup Chicken broth
- 2 tsps brown sugar
- 1 garlic clove
- 1 pc fresh ginger (about 15 grams)
- 1 red chili pepper
- 3 ozs shiitake mushrooms
- 5 scallions
- 2 Romaine lettuce (about 120 grams)
- 2 Tbsps Canola oil
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse chicken, pat dry and cut into cubes.
Combine chicken with 2 tablespoons rice wine, 2 tablespoons soy sauce and 1 teaspoon sesame oil in a tall vessel and finely chop with an immersion blender.
Cover chicken mixture with plastic wrap and refrigerate for 2 hours.
Mix together the chicken broth with the remaining rice wine, soy sauce and sesame oil. Add sugar and stir until dissolved. Set seasoning sauce aside.
Peel the garlic and ginger and finely chop. Rinse the chile pepper, wipe dry and finely chop.
Clean the shiitake mushrooms and chop finely.
Rinse the scallions, wipe dry and also chop finely.
Separate the lettuce leaves, rinse and spin dry.
Heat the canola oil in a non-stick wok. Stir-fry the garlic, ginger, chile and scallions until fragrant, stirring, about 20 seconds.
Add the chicken and stir-fry until browned, stirring, 2-3 minutes.
Add mushrooms and stir-fry until tender, 1-2 minutes. Pour in the reserved seasoning sauce and let boil, stirring, until heated through and chicken is coated, 1-2 minutes. Season with salt and pepper.
Divide chicken mixture among lettuce leaves and serve immediately.
