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CHICKEN GINGER SLICE & ONION
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
4.41 g
Sodium (mg)
569.24 mg
Vitamin A (IU)
102.75 IU
Saturated Fat (g)
4.48 g
Vitamin D (mcg)
0.15 mcg
Energy (kcal)
282.87 kcal
Fat (g)
22.25 g
Trans Fat (g)
0.07 g
Vitamin B12 (mcg)
0.23 mcg
Vitamin B6 (mg)
0.28 mg
Salt (g)
1.42 g
Folate (mcg)
5.78 mcg
Calcium (mg)
12.43 mg
Zinc (mcg)
1.03 mcg
Monounsaturated Fat (g)
6.9 g
Cholesterol (mg)
56.25 mg
Iron (mg)
0.8 mg
Selenium (mcg)
10.95 mcg
Vitamin C (mg)
1.84 mg
Fibre (g)
0.35 g
Sugars (g)
0.5 g
Protein (g)
14.34 g
Copper (mg)
0.07 mg
Potassium (mg)
190.28 mg
Total
17.65 g
2276.96 mg
411 IU
17.92 g
0.6 mcg
1131.48 kcal
88.99 g
0.29 g
0.93 mcg
1.12 mg
5.69 g
23.12 mcg
49.74 mg
4.11 mcg
27.59 g
225 mg
3.19 mg
43.79 mcg
7.38 mg
1.39 g
1.98 g
57.35 g
0.27 mg
761.13 mg
- 1/2 tsp Knorr Chicken Stock Cubes (No Added MSG)
- 300 g chicken breast (thinly sliced)
- 1/2 tsp ground white pepper
- 1/2 tsp sesame oil
- 3 tbsp oil
- 50 g young root ginger (scraped and thinly sliced)
- 5 medium stalks spring onions (cut into 5 cm length)
- 1 tbsp Knorr Chicken Powder (No Added MSG) (crumbled)
- 200 ml water
- 1 tbsp cornflour
- 1 Combine the sauce ingredients in a small bowl and set aside.
- 2 Season chicken slices with KNORR CHICKEN NO ADDED MSG SEASONING POWDER, pepper and sesame oil.
- 3 Heat oil in a wok and fry the ginger until fragrant but still quite pale.
- 4 Push ginger to one side of the wok and add the chicken, frying quickly over high heat until pieces are firm and opaque (approximately 2 minutes).
- 5 Stir the sauce ingredients to ensure the corn flour is well blended and pour into the wok, while stirring quickly.
- 6 When sauce bubbles and thickens, add spring onion, cook for 1 minute and take pan off the heat. Serve immediately.
