Chicken with Leeks and Walnuts
(3 votes)
(3 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Chicken breasts
- 3 tsps cornstarch
- 5 Tbsps Rice wine
- 1 stalk Leeks
- 30 grams fresh ginger
- 3 Tbsps soy sauce
- 150 grams Walnut
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chicken, pat dry and cut into 2-cm (approximately 3/4-inch) pieces. Place in a bowl. Whisk cornstarch and 4 tablespoons rice wine until smooth. Pour mixture over chicken and turn to coat. Rinse, trim and cut leeks crosswise into rings. Peel ginger and thinly slice. Mix remaining rice wine with soy sauce and season with salt and pepper.
2.
Heat oil in a wok or deep-sided frying pan. Fry walnuts 1-2 minutes, remove and set aside. Add chicken to wok or pan and stir-fry 1-2 minutes. Stir-fry leeks and ginger 1 minute. Deglaze with rice wine and soy sauce mixture. Add walnuts. Add chicken and stir-fry until cooked through. Season with salt and pepper and serve immediately.
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