Chicken with Chinese Cabbage
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 125.1 μg | (209 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 5 Tbsps sherry
- 3 Tbsps soy sauce
- 600 grams Napa cabbage
- 2 garlic cloves
- 2 Red chili peppers
- 4 Tbsps vegetable oil
- 200 milliliters Broth
- salt
- cayenne pepper
How healthy are the main ingredients?
Napa cabbagesoy sauceChicken breastgarlic clovesaltcayenne pepperPreparation steps
1.
Cut chicken into large bite-size cubes. Mix 3 tablespoons of the sherry with the soy sauce. Marinate chicken in the mixture for 30 minutes.
2.
Cut cabbage into wide strips.
3.
Cut chile peppers into rings. Peel garlic and cut into sticks.
4.
Cook the chicken in 3 tablespoons hot oil for 5–8 minutes. Remove from pan and set aside. Heat the remaining oil and garlic in the pan, add the cabbage and chile peppers, and cook about 2 minutes. Add the remaining sherry and the broth, and return the chicken to pan. Bring to a boil and season with salt and cayenne pepper.
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