Sweet and Sour Chicken

Amira Al-AhmadChef

Ingrediënten

• Kipfilet
  6 pieces
• Paprika
  3 pieces
• Wortel
  2 pieces
• Ui
  1 piece
• Sojasaus
  0.5 cup
• Suiker
  0.5 tablespoon
• Maïzena
  4 tablespoon
• Black vinegar
  2 tablespoon
• Plantenolie
  0 for frying
• Broccoli
  1 head
• Maïs
  1 can

Stappen

1. 1

   Dip the chicken pieces in cornstarch and fry them well in oil.

   Benodigde hulpmiddelen:

   Koekenpan

   5 min
2. 2

   In a pot, place the sugar, two tablespoons of soy sauce, and vinegar over heat until boiling. Add the onion, bell pepper, carrot, broccoli, chicken, and the remaining soy sauce. Stir and let it cook for 2 minutes while continuously stirring until the sauce is well combined.

   Benodigde hulpmiddelen:

   Pan

   2 min
3. 3

   Remove the pot from the heat and add the corn, stirring gently. Serve the chicken with white rice.

   1 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kipfiletper 100g

Energy165 kcal

Protein31 g

Total Fat3.6 g

Saturated Fat1 g

Cholesterol85 mg

Paprikaper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Wortelper 100g

Energy41 kcal

Protein0.93 g

Total Fat0.24 g

Carbohydrate9.58 g

Dietary Fiber2.8 g

Total Sugars4.74 g

Water88.29 g

Uiper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Sojasausper 100g

Energy53 kcal

Protein8 g

Total Fat0.1 g

Carbohydrate6 g

الملح5 g

Suikerper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Maïzenaper 100g

Energy381 kcal

Protein0.3 g

Total Fat0.1 g

Carbohydrate91.6 g

Dietary Fiber0.9 g

Total Sugars0.3 g

Plantenolieper 100g

Energy884 kcal

Total Fat100 g

Broccoliper 100g

Energy30 kcal

Protein1.5 g

Total Fat0.2 g

Carbohydrate6 g

Dietary Fiber2 g

Total Sugars1 g

Maïsper 100g

Energy86 kcal

Protein3.2 g

Total Fat1.2 g

Carbohydrate19 g

Dietary Fiber2.7 g

Total Sugars6.3 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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