1 - Mix the chicken with the crushed garlic,garlic & chili oil, and season with the salt. Leave to marinade at room temperature for 1-4 hours.
2 - When the marinade time is over prepare the stock and set aside for later use.
3 - Heat a large saucepan on medium-high and once at temperature stir-fry the chicken and marinade until the meat begins to brown. Keep the chicken moving and stop the garlic from burning by scraping it from the bottom of the pan.
4 - Add the bulgar and stir well for 30 seconds to mix any remaining oil with the grain.
5 - Add the stock, bring to the boil, and let simmer for 10 minutes.
6 - Add the soup vegetables and simmer for a further 10 minutes.
7 - Turn off the heat and stir in the thickening granules or maizena until completely dissolved.
8 - Wait to cool slightly and serve with fresh chopped coriander.
Serves 4-6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 38 | ||
Calories from Fat: 4 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 22.8mg | 1 % | |
Potassium 89.2mg | 2 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 8.1g | 12 % | |
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: 38
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