Directions:
- Mix all the sauce ingredients together until smooth and leave aside.
- Heat the oil in a wok (preferably) and add the ginger. Cook until fragrant.
- Add the chicken, cook until white or lightly brown. Add the coriander and toss to ensure a roughly even coating.
- Add all the vegetables other than the 'white' of the spring onion; add this last and only cook it to warm it through.
- Serve over noodles, rice, or the like; in the empty wok quickly heat the sauce mixture, bringing it til the boil. Once it thickens pour it over the chicken and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.69 Kcal (648 kJ) | ||
| Calories from fat | 73.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 1% | |
| Sodium | 50.92mg | 2% | |
| Potassium | 228.06mg | 5% | |
| Total Carbs | 20.32g | 7% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 79.1mg | 132% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.2mg | 146% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 70.32 Kcal (294 kJ) | ||
| Calories from fat | 33.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 13% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 1% | |
| Sodium | 23.15mg | 2% | |
| Potassium | 103.68mg | 5% | |
| Total Carbs | 9.24g | 7% | |
| Sugars | 3.37g | 30% | |
| Dietary Fiber | 1.23g | 11% | |
| Protein | 1.04g | 5% | |
| Vitamin C | 35.9mg | 132% | |
| Vitamin A | 0.7mg | 49% | |
| Iron | 11.9mg | 146% | |
| Calcium | 23.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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