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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)

7.933 g

Energy (kcal)

429.596 kcal

Fat (g)

31.187 g

Trans Fat (g)

0.145 g

Salt (g)

1.438 g

Calcium (mg)

18.352 mg

Monounsaturated Fat (g)

15.027 g

Cholesterol (mg)

120.938 mg

Iron (mg)

1.538 mg

Vitamin C (mg)

2.589 mg

Fibre (g)

0.348 g

Sugars (g)

3.081 g

Protein (g)

30.576 g

Potassium (mg)

331.272 mg

Total

12.159 g

2302.558 mg

903 IU

31.733 g

1718.386 kcal

124.749 g

0.581 g

5.75 g

73.408 mg

60.108 g

483.75 mg

6.152 mg

10.355 mg

1.392 g

12.323 g

122.304 g

1325.087 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.