NUTRITIONAL P/S: Cals 340, p51g, c17g, f6g & fibre 4.3g
1. Heat wok high temperature, I use an electronic non-stick on level 7.
2. Prep vegetables and dice chicken. Set aside along with other ingredient to be ready to add in batches.
3. Heat oil then add in crushed garlic and broccolini. Cook until broccolini starts browning approx 3-4 mins. Stirring regularly so doesn't burn. Take out & put aside.
4. Throw in mushrooms (don't need oil as they have enough water), stir about 1min. Throw in bok coy, stir 1 min. Throw in rest of canned veggies. Heat though approx 1-2 mins. Take out & put aside.
5. Throw in chicken, cook though (approx 3-4 mins). Throw in stock, soy & mustard. Boil down stock until 1/2 liquid, approx 2 mins. Throw in coriander
6. Add everything back in and stir around to coat with sauce & serve.
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Serving Size: 1 Serving (552g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 389 | ||
Calories from Fat: 168 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 112mg | 34 % | |
Sodium 420.2mg | 14 % | |
Potassium 836.8mg | 22 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 10.2g | ||
Protein 41.5g | 59 % | |
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: 389
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