Orange Chicken Stir-fry
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 32.3 g | (33 %) | ||
| Fat | 13.99 g | (12 %) | ||
| Carbohydrates | 19.71 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.29 g | (11 %) |
more nutritional values
| Vitamin A | 53.5 mg | (6,688 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 2.13 mg | (18 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 19.12 mg | (159 %) | ||
| Vitamin B₆ | 0.74 mg | (53 %) | ||
| Folate | 56.33 μg | (19 %) | ||
| Pantothenic acid | 1.34 mg | (22 %) | ||
| Biotin | 2.21 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 83.11 mg | (87 %) | ||
| Potassium | 558.03 mg | (14 %) | ||
| Calcium | 66.25 mg | (7 %) | ||
| Magnesium | 49.49 mg | (16 %) | ||
| Iron | 1.88 mg | (13 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.45 g | |||
| Cholesterol | 74.37 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams cooked Chicken breasts (shredded)
- 3 Tbsps vegetable oil
- 1 onion
- 1 garlic clove
- 1 Red Bell pepper
- 75 grams Snow peas
- 4 Tbsps sherry
- 4 Tbsps light soy sauce
- 1 Tbsp tomato puree
- 1 Tbsp Pastry flour
- 2 Oranges
- 100 grams Bean sprout
- salt
- freshly ground peppers
Preparation steps
1.
Peel and chop the onion and garlic.
2.
Rinse peppers, cut in half, remove seeds and ribs and cut into strips.
3.
Rinse snow peas and cut off the ends.
4.
In a wok (or large pan) stir-fry the onion, peppers and snow peas for 3 minutes, then add the garlic and stir-fry for 5 more minutes. Add the chicken and stir-fry for 2 more minutes.
5.
Peel oranges with a sharp knife and remove all white skins and cut along the inner skins to fillet. Reserve the juice.
6.
Mix sherry, soy sauce and orange juice with flour and tomato paste and add to the wok. Bring to a boil while stirring constantly. Stir in the sprouts and season with salt and pepper. Add the orange fillets and serve.
