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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)
575.63 mg
Vitamin A (IU)
220.91 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)
0.16 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)
0.11 mg
Potassium (mg)
331.27 mg
Total
12.16 g
2302.54 mg
883.65 IU
31.74 g
15.34 mcg
1718.39 kcal
124.75 g
0.63 g
2 mcg
2.29 mg
5.76 g
49.34 mcg
73.39 mg
8.85 mcg
60.11 g
483.75 mg
6.15 mg
94.12 mcg
10.36 mg
1.39 g
122.3 g
0.44 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!
