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STIR FRIED CAI XIN WITH CHICKEN

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

3.04 g

Sodium (mg)

575.64 mg

Vitamin A (IU)

225.75 IU

Saturated Fat (g)

7.93 g

Vitamin D (mcg)

3.84 mcg

Energy (kcal)

429.6 kcal

Fat (g)

31.19 g

Trans Fat (g)

0.15 g

Vitamin B12 (mcg)

0.5 mcg

Vitamin B6 (mg)

0.57 mg

Salt (g)

1.44 g

Folate (mcg)

12.34 mcg

Calcium (mg)

18.35 mg

Zinc (mcg)

2.21 mcg

Monounsaturated Fat (g)

15.03 g

Cholesterol (mg)

120.94 mg

Iron (mg)

1.54 mg

Selenium (mcg)

23.53 mcg

Vitamin C (mg)

2.59 mg

Fibre (g)

0.35 g

Sugars (g)

3.08 g

Protein (g)

30.58 g

Copper (mg)

0.1 mg

Potassium (mg)

331.27 mg

Total

12.16 g

2302.56 mg

903 IU

31.73 g

15.34 mcg

1718.39 kcal

124.75 g

0.58 g

2 mcg

2.28 mg

5.75 g

49.34 mcg

73.41 mg

8.85 mcg

60.11 g

483.75 mg

6.15 mg

94.12 mcg

10.36 mg

1.39 g

12.32 g

122.3 g

0.39 mg

1325.09 mg

  • 3 tsp Knorr Hao Chi Seasoning
  • 200 g cai xin (slice the stem to 1 cm thickness and cut leaves into bite size pieces)
  • 50 g shimeji mushrooms (trim off stems)
  • 3 chicken fillets (cut to bite size pieces)
  • 1 tsp cornflour
  • 40 ml water
  • 1 tsp honey
  • 2 tbsp cooking oil
  • 1 Marinate the chicken fillets with 1 tsp of KNORR HAO CHI ALL-IN-ONE SEASONING and 1 tsp of corn flour. Set aside.
  • 2 Heat up a wok with 2 tbsp of cooking oil and lightly fry the chicken fillets.
  • 3 Add in the cai xin vegetables, shimeji mushrooms, honey, water and cover the wok with a lid to wait for it to boil.
  • 4 When water is almost dried away, sprinkle KNORR HAO CHI ALL-IN-ONE SEASONING.
  • 5 Stir fry for half a min and serve it in a plate.
  • 6 Based on personal preferences, you can replace the chicken fillets with prawn or other seafood for the same great taste!