Indian-Chinese Chilli Chicken

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

27.9g

Energy (kJ)

1682kJ

Energy (kcal)

402kcal

Carbohydrate incl. fibre (g)

10.2g

Carbohydrate excl. fibre (g)

8.5g

Sugar (g)

3.6g

Fibre (g)

1.8g

Fat (g)

27.7g

Saturated fat (g)

5.8g

Unsaturated fat (g)

20.2g

Monounsaturated fat (g)

9.0g

Polyunsaturated fat (g)

11.2g

Trans fat (g)

0.2g

Cholesterol (mg)

80mg

Sodium (mg)

696mg

Salt (g)

1.74g

Vitamin A (IU)

684IU

Vitamin C (mg)

67.7mg

Calcium (mg)

35mg

Iron (mg)

1.64mg

Potassium (mg)

492mg

Total

111.6g

6728kJ

1608kcal

40.8g

34.0g

14.4g

7.0g

110.9g

23.3g

80.7g

36.0g

44.6g

0.8g

320mg

2783mg

6.96g

2738IU

270.8mg

142mg

6.56mg

1966mg

Ingredients
Cook

50 ml vegetable oil
500 g chicken breast, cut into 3 equal strips then thinly sliced
1 green pepper, cut into a large dice
5 whole dried red chilli, deseeded cut into 1 cm slices and broken into 3 pieces
4 green chillies, cut into thick diagonal slices
1 knob of ginger, approximately 5 cm in length, peeled and finely sliced
1 red onion, cut into a large dice
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 Knorr Organic Chicken Stock Pot, dissolved in 500 ml hot water
1 tbsp of cornflour
3 spring onions, cut the bulb into quarters and the leaves into cut into 2.5 cm pieces
1 tbsp toasted sesame oil
salt