Table of contents:
Wok vegetables with chicken and rice
Recommended for pregnant / breastfeeding women!
Ingredients for 2 servings:
140 g basmati rice
200 g carrots
100 g mushrooms
100 g broccoli
100 g sugar peas
150 g chicken
2 tbsp soy sauce
1 tbsp rapeseed oil
1 glass bamboo shoots
25 g soy bean sprouts
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Preparation:
- Prepare rice according to the instructions on the packet.
- Wash and clean vegetables. Cut the carrots and mushrooms into thin slices. Cut the broccoli into small florets and cook them together with the carrots in a little water for one to two minutes.
- Cut the chicken into fine strips and marinate with a little soy sauce.
- Heat the oil in the wok, fry the meat first, then the carrots, broccoli, sugar peas and mushrooms in it. Season with soy sauce.
- Finally add the bamboo and soy bean sprouts and serve on plates with rice.
Tip Instead of chicken, another type of meat or the vegetarian variant tofu can be used.
| ingredients | Nutritional values
per serving (approx.) |
ingredients | Nutritional values
per serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 475 | Carbohydrates (g) | 69 |
| Protein (g) | 33 | Dietary fiber (g) | 11 |
| Fat (g) | 7th | Cholesterol (mg) | 45 |
This recipe comes from the brochure Correct nutrition from the beginning by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
