Chicken and Vegetable Stir Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 yellow and orange Bell pepper
- 2 carrots
- 1 Cucumber
- 1 garlic clove
- 1 pc fresh ginger about 1.5 cm (approximately 1/2 inch)
- 1 onion
- 2 Tbsps olive oil
- 1 Tbsp freshly chopped thyme
- cayenne pepper
- ½ tsp Curry powder
Preparation steps
Rinse the chicken breast fillet, pat dry, cut into bite-size pieces, season with salt and pepper and a few splashes of lemon juice. Rinse, dry, and halve the peppers, remove ribs and seeds and cut into thin strips. Peel the carrots, cut off ends and slice into thin strips. Peel the cucumber, cut in half, scrape out seeds with a teaspoon, and cut the flesh into 2 cm (approximately 3/4 inch) wide pieces. Peel and finely chop the garlic and ginger. Peel the onion, cut in half and cut into strips.
Heat 1-2 tablespoons oil in a pan. Add the chicken and sauté 4-5 minutes. Remove from pan. Add another 1 tablespoon oil to the pan and sauté the garlic, ginger and onion. Add the carrots and peppers and sauté for 1-2 minutes more. Return the chicken to the pan and add cucumber and thyme and season the stirfry with a dash of lemon juice, salt, cayenne pepper and curry.
