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Bean Sprout and Chicken Salad Recipe
|Cabbage||300 Gram, shredded|
|Carrots||3 Medium, sliced|
|Bean sprouts||3 Tablespoon|
|Spring onions||3 , cut into 1 inch strips (White Part Only)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped ginger||1 Teaspoon|
|Chopped garlic||1 Teaspoon|
|Red chili||1 , seeded and chopped (Use Fresh)|
|Skinned peanuts||1 Tablespoon, finely chopped|
|Non synthetic vinegar||1 Tablespoon (Any)|
Calories 355 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 1179.1 mg49.1%
Total Carbohydrates 24 g8.1%
Dietary Fiber 8.4 g33.8%
Sugars 11.2 g
Protein 46 g91.9%
Vitamin A 315% Vitamin C 129.9%
Calcium 14.7% Iron 19.9%
*Based on a 2000 Calorie diet
Slice into thin strips.
Combine ingredients for marinade, mix into chicken and marinate in a cool place for about 2 hours.
Heat oil in a kadhai or wok over moderate heat.
Add chicken with its marinade and stir-fry for about 5 minutes.
Remove from heat and set aside.
Combine vegetables in a serving bowl, sprinkle with salt and pepper and toss to mix.
Arrange chicken over vegetables and serve at room temperature.