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Homepage Recipes Chicken in vegetable sauce

Chicken in vegetable sauce

Preparation steps

Pierś kurczaka kroimy w paski i smażymy na rozgrzanej patelni z posiekaną cebulą, oraz bakłażanem i papryką pokrojonymi w paski. Gdy warzywa zmiękną dodajemy kiełki fasoli mung i sos (przepis poniżej) i całość mieszamy. Ryż przyrządzamy według przepisu na opakowaniu, przekładamy na talerz i polewamy zawartością patelni.Sos: Gotujemy bulion, dodajemy mąkę wymieszaną z wodą i mieszamy aż sos zgęstnieje. Następnie dodajemy koncentrat pomidorowy, sos sojowy, keczup, cukier i curry. Doprawiamy do smaku pieprzem i mieloną papryką.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Chicken, Poultry, Celery, Sulphites, Mustard, Yeast, Paprika, Vitamin C (Ascorbic acid), Eggplant, Salicylates, Histamine, Latex-Fruit Syndrome, Onion, Rice, Mung beans, Legumes, Tomato, Vinegar, Soy, Wheat, Rapeseed, Spices
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 200 × Gram (1 g)
Weight 200 g
Chicken Breast Fillet
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Number of servings 200 × Gram (1 ml)
Weight 200 ml
Vegetable Broth
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Number of servings 1 × Piece (200 g)
Weight 200 g
Red Bell Pepper
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Number of servings 1 × Piece (300 g)
Weight 300 g
Eggplant
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Number of servings 1 × Piece (170 g)
Weight 170 g
Onion
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Number of servings 50 × Mililiter (1 g)
Weight 50 g
Water
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Number of servings 25 × Gram (1 g)
Weight 25 g
Long-Grain Brown Rice
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Number of servings 1 × Tablespoon (25 g)
Weight 25 g
Potato Starch
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Number of servings 20 × Gram (1 g)
Weight 20 g
Mung Bean Sprouts
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Number of servings 1 × Tablespoon (25 g)
Weight 25 g
Tomato Concentrate 30%
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Number of servings 1 × Tablespoon (20 g)
Weight 20 g
Ketchup
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Light Soy Sauce
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Number of servings 10 × Gram (1 ml)
Weight 10 ml
Cold-Pressed Rapeseed Oil
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Number of servings 8 × Gram (1 g)
Weight 8 g
Curry
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Number of servings 1 × Teaspoon (5 g)
Weight 5 g
White Sugar

Nutritional composition for all portions of the recipe

Proteins 20%
58.3g / 80.61 g
Fats 30%
16.07g / 53.74 g
Carbohydrates 50%
112.85g / 89.57 g
Kcal
829.23Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.