Winter Vegetable Chicken Stir-Fry - 4 servings
Preparation: 10 min. Cooking: 5 min. Total: 15 min.
-
1 tsp sugar
-
2-2/3 Tbsp soy sauce
-
1 lemon, juiced
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1 piece fresh ginger, about 1-1/4 in. long, sliced
-
1-1/3 Tbsp vegetable oil
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14 oz chicken breast fillets, cut into thin strips
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2 zucchini, thinly sliced
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3-1/4 cups shredded cabbage
Combine first 4 ingredients and set aside. Heat oil in a wok or heavy skillet over high heat. Sauté chicken (in batches if necessary) for 1-2 minutes, or until brown; remove from pan. Add soy sauce mixture, zucchini, and cabbage and sauté for 2 minutes, or until zucchini have softened slightly. Return chicken to pan, stir through, remove from heat. Serve with rice or noodles.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 270 Cal |
8.5 g |
14 g |
35 g |
4 g |
6.7 g |
85 mg |
700 mg |
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Nutrients
| Calories |
270 Cal |
|
| Fat |
8.5 g |
|
| Carbs |
14 g |
|
| Protein |
35 g |
|
| Fiber |
4 g |
|
| Sugar |
6.7 g |
|
|
Fats
| Fat |
8.5 g |
|
| Fat, Sat. |
1.4 g |
|
| Fat, Mono. |
2 g |
|
| Fat, Poly. |
4.3 g |
|
| Cholesterol |
85 mg |
|
|
Vitamins
| Choline |
120 mg |
22% |
| Niacin |
15 mg |
92% |
| Panto. Acid |
1.4 mg |
28% |
| Riboflavin |
0.32 mg |
25% |
| Thiamin |
0.2 mg |
17% |
| Vitamin A |
320 IU |
11% |
| Vitamin B6 |
0.99 mg |
62% |
| Vitamin B12 |
0.34 mcg |
14% |
| Vitamin C |
69 mg |
77% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
2.2 mg |
14% |
| Vitamin K |
130 mcg |
110% |
|
Minerals
| Calcium |
94 mg |
9.4% |
| Copper |
0.15 mg |
17% |
| Fluoride |
1.2 mcg |
30% |
| Iron |
1.9 mg |
24% |
| Magnesium |
72 mg |
17% |
| Manganese |
0.5 mg |
7% |
| Phosphorus |
320 mg |
46% |
| Potassium |
820 mg |
17% |
| Selenium |
29 mcg |
52% |
| Sodium |
700 mg |
47% |
| Zinc |
1.6 mg |
15% |
|
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