Try this Rusties Chicken Stir Fry recipe, or contribute your own.
Suggest a better descriptionRemove all the fat and skin form the chicken and slice into thin strips. Mix in 4 tsp of tandoori powder and leave to marinade in the fridge. Top and tail the mange tout and wash well. Remove seeds from the peppers and slice finely. Shred the two halves of cabbage, chop the spring onions and mix together all of the vegetables. Finely grate the ginger and chop up the red and green chillies. Heat 2 tbsp of olive oil in a wok or large frying pan. Stir fry the chicken until cooked thoroughly. In another pan heat a further 2 tbsp of olive oil and fry all the vegetables together. Add the chicken pieces to the vegetables along with 1 tbsp of soy sauce, the ginger and the chillies. Serve piping hot with the cucumber sauce. To make the sauce, simply mix the chopped cucumber with the finely chopped fresh mint and the yoghurt. Add salt and pepper to taste and sometimes 1/2 tsp sugar can help to bring out all the flavours. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (7632g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7127 | ||
Calories from Fat: 956 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.2g | 142 % | |
Saturated Fat 27.3g | 137 % | |
Monounsaturated Fat 38.8g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 3312mg | 1019 % | |
Sodium 4630mg | 160 % | |
Potassium 18225.9mg | 480 % | |
Total Carbohydrate 117.6g | 35 % | |
Dietary Fiber 25.9g | 104 % | |
Sugars, other 91.7g | ||
Protein 1351.2g | 1930 % | |
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: 7127
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