WHAT YOU'LL NEED
- 1 Knorr Chicken Stock Pot
- 2 tbsp reduced salt soy sauce
- 1 tbsp tomato puree
- 1 tsp caster sugar
- 1 tsp cornflour
- 400 grams chicken breast fillets skinless, diced
- 1 tbsp sunflower oil
- 1 clove garlic, crushed
- 2 cm piece root ginger, finely grated
- 3 large whole dried chillies, finely chopped
- 300 grams canned water chestnuts, drained and chopped
- 20 ml rice wine vinegar
- 60 grams dry-roasted peanuts
NUTRITIONAL INFORMATION
recipeNutrients.nutrientsPerServingColumnHeading
Protein (g)
27.3g
Energy (kJ)
1325kJ
Energy (kcal)
316kcal
Carbohydrate incl. fibre (g)
21.0g
Carbohydrate excl. fibre (g)
17.8g
Sugar (g)
8.8g
Fibre (g)
3.2g
Fat (g)
14.3g
Saturated fat (g)
2.1g
Unsaturated fat (g)
10.6g
Monounsaturated fat (g)
6.4g
Polyunsaturated fat (g)
3.9g
Trans fat (g)
0.0g
Cholesterol (mg)
64mg
Sodium (mg)
902mg
Salt (g)
2.25g
Vitamin A (IU)
1638IU
Vitamin C (mg)
4.0mg
Calcium (mg)
20mg
Iron (mg)
1.33mg
Potassium (mg)
721mg
recipeNutrients.nutrientsColumnHeading
109.3g
5302kJ
1263kcal
84.2g
71.2g
35.1g
13.0g
57.2g
8.3g
42.2g
25.8g
15.7g
0.1g
257mg
3609mg
9.02g
6554IU
15.9mg
80mg
5.34mg
2884mg