Directions:
- Using a sharp knife, cut the chicken breast into dice and place in a shallow dish. Season with salt and pepper.
- Combine the remaining ingredients, except the cilantro, and pour over the chicken.
- Leave to marinate for at least an hour, mixing occasionally.
- Strain away the marinade from the chicken and reserve.
- Preheat a non-stick wok or frying pan and dry-fry the chicken over a high heat for 5-6 minutes, turning it to seal all sides.
- Add the reserved marinade and continue to cook for a further 10 minutes to allow the sauce to simmer gently and thicken.
- Stir in the fresh cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.51 Kcal (722 kJ) | ||
| Calories from fat | 30.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1523.56mg | 63% | |
| Potassium | 531.72mg | 11% | |
| Total Carbs | 12.19g | 4% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 24.56g | 49% | |
| Vitamin C | 28mg | 47% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.97 Kcal (381 kJ) | ||
| Calories from fat | 16.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 5% | |
|---|---|---|---|
| Cholesterol | 35.27mg | 22% | |
| Sodium | 803.38mg | 63% | |
| Potassium | 280.38mg | 11% | |
| Total Carbs | 6.43g | 4% | |
| Sugars | 2.72g | 21% | |
| Dietary Fiber | 0.84g | 6% | |
| Protein | 12.95g | 49% | |
| Vitamin C | 14.8mg | 47% | |
| Iron | 0.5mg | 5% | |
| Calcium | 12.6mg | 2% | |
* 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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