Cut all vegetables in cubic form.
Cut chicken breast in thick strips.
Heat up oil in a frying pan.
Toss chicken in frying pan and cook for 5-8 minutes until it is a bit tender.
Add all vegetables and fry for another 5 minutes at medium heat.
Now add thai wok spice mix and stir until spice is fully applied on all ingredients.
Cook for another 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 323 | ||
Calories from Fat: 35 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 170.9mg | 6 % | |
Potassium 999.3mg | 26 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 9.7g | ||
Protein 57g | 81 % | |
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: 323
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