Asian-inspired Chicken
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
966
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 966 cal. | (46 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 232.7 μg | (388 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 47.5 mg | (396 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 1,660 mg | (42 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 618 mg | |||
| Cholesterol | 396 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 Chicken wing (trimmed and tips removed)
- 2 fresh, red chili peppers (seeded and finely chopped)
- 2 ½ Tbsps granulated sugar
- 3 Tbsps soy sauce
- 2 Tbsps tomato puree
- 2 Tbsps vegetable oil
- 1.333 cups Basmati rice (cooked according to packet instructions)
- 1 Broccoli (cut into small florets)
- 1 large carrot (peeled and diced)
- salt
- peppers
Preparation steps
1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Heat the oil in a large frying pan over a high heat for 1-2 minutes.
3.
Add the chicken wings and fry for approximately 5 minutes until golden all over. Add the chillies and cook for one minute.
4.
Sprinkle over the sugar and soy sauce, and add the tomato puree and stir well.
5.
Remove from the heat and transfer the chicken wings to a roasting dish. Bake in the oven for about 20 minutes until tender.
6.
Meanwhile, steam the carrot and broccoli in a steaming basket until tender.
7.
Spoon the cooked rice into bowls, and top with the broccoli and carrot. Serve immediately with the chicken wings.
