Try this Chicken and Three-color Pepper Stir-fry Bento recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a frying pan over medium heat
Add the green onion and ginger and stir-fry for 1-2 minutes until the oil is fragrant
Turn the heat up to the highest setting and add the peppers to the pan
Stir-fry with a spatula or long chopsticks
Sprinkle in some salt (this draws out moisture from the vegetables and cooks them a bit faster)
Continue stir-frying for 4-5 minutes until the peppers are cooked
Push the vegetables to the sides of the pan and add the chicken to the exposed bottom
Leave for a couple of minutes, then turn over to cook the other side
Stir everything together and add black pepper and soy sauce
Turn the stir-fry from the pan onto a cold plate so that it cools rapidly
When cooled, pack into the bento box, using the lettuce or shiso leaves as a divider.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 197 | ||
Calories from Fat: 44 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 59mg | 2 % | |
Potassium 1622.1mg | 43 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 14.9g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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