Chicken and Vegetable Skillet
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- 3 Tbsps sunflower oil
- 1 Red Bell pepper (seeded and diced)
- ½ bunch scallions (cut into thin strips)
- 150 grams Pineapple (cut into small pieces)
- 100 grams soybean sprout
- 2 Tbsps tomato puree
- 1 Tbsp honey
- 1 Tbsp dry sherry
- 1 tsp White vinegar
- 2 tsps grated fresh ginger
Preparation steps
1.
Cut chicken into bite-sized pieces. Heat oil in a large pan or wok and stir-fry the chicken 4-5 minutes, then add the peppers and stir-fry for 5 more minutes. Add the pineapple, scallions, tomato paste, honey, sherry, vinegar and ginger and stir-fry 2-3 more minutes.
2.
Serve hot with rice.
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