Chicken, Zucchini, and Cherry Tomato Stir-fry
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
94
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Peanut oil (divided)
- 3 cloves garlic cloves (peeled and minced; divided)
- 1 Tbsp fresh ginger (peeled and minced; divided)
- 4 shallots (peeled and halved)
- 1 Zucchini (rinsed; trimmed and cut into bite-size pieces)
- 3 cups cherry Tomatoes (rinsed; trimmed and halved)
- salt (to taste)
- 1 cup water
- 2 Tbsps low-sodium soy sauce
- freshly ground Black pepper (to taste)
- fresh parsley (rinsed and chopped)
Preparation steps
1.
Heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tablespoon peanut oil and carefully swirl to coat the pan. Add half of the garlic and half of the ginger and cook until fragrant, about 45 seconds. Increase the heat to high; add the shallots and cook, stirring for 3 to 4 minutes. Add the zucchini and cook, about 3 minutes.
2.
Season with salt and add 1 cup water. Stir and cook until the liquid has almost evaporated and the vegetables are tender. Transfer the vegetables to a bowl and set aside.
3.
Turn the heat down to medium, add the remaining oil, garlic and ginger. Stir in the chicken; increase the heat to high. Cook, stirring frequently until chicken is cooked through and browned, about 5 to 6 minutes.
4.
Reduce heat, return vegetables to the pan, stirring to combined. Add tomatoes, soy sauce, and season to taste with pepper. Add a tablespoon of water if mixture is dry. Cook for several minutes or until liquid is reduced and vegetables are heated through.
5.
Check seasoning, adjust if necessary. Sprinkle with chopped parsley. Transfer to a serving plates. Serve.
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