Chicken and vegetable stir-fry with rice
A whole plate: lots of vegetables, lean meat and rice. Leftovers taste good cold or warm the next day.
- Time
- 30 min
- Portions
- 2
- Energy
- 475 kcal
- Protein
- 40.3 g
Ingredients
- To taste: Salt, Pepper, Paprika
Takes the recipe with 2 portions into the app, with grams and nutrition.
Method
- Cut the chicken into strips, the vegetables into bite-sized pieces, and finely dice the onion and garlic.
- Heat the oil in a large pan until hot and fry the chicken on all sides until cooked through. Take it out.
- Fry the onion, garlic, broccoli and pepper for 5 minutes, add the courgette and fry for 3 more minutes. A splash of water helps if it sticks.
- Return the chicken to the pan, season with salt, pepper and paprika and serve with the rice.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 475 kcal | 79 kcal |
| Protein | 40.3 g | 6.7 g |
| Fat | 10.9 g | 1.8 g |
| Carbohydrates | 49.6 g | 8.3 g |
| Fibre | 8.1 g | 1.3 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Calculated with raw chicken and cooked rice. The meat loses water when fried, the calories stay.
- Always cook chicken through and wash the board with hot water afterwards.
Storage
Covered in the fridge for 2 to 3 days. Reheat thoroughly.3