Coconut Chicken
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams Chicken breasts
- 1 pc fresh ginger (About 40 grams)
- 1 garlic clove
- 1 bunch scallions
- 1 Tbsp neutral-flavored vegetable oil
- 150 milliliters unsweetened Coconut milk (canned)
- salt
- freshly ground pepper
Preparation steps
1.
Rinse chicken breast fillets with cold water. Pat dry and thinly slice. Peel and finely chop ginger and garlic. Rinse, trim and cut scallions on the diagonal into 2 cm (approximately 3/4 inch) pieces.
2.
Heat oil in a nonstick skillet over medium heat. Add chicken strips and cook, stirring, until golden-brown, about 5 minutes.
3.
Add ginger, garlic and scallions to the pan and stir-fry about 2 minutes. Add coconut milk and bring to a boil. Season with salt and pepper. Serve with basmati rice, if desired.
