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Chicken And Capsicum Recipe
|Boneless chicken breast||1⁄2 Kilogram (Cut Into 1 Inch Cubes)|
|Capsicums||2 , deseeded and chopped|
|Soaked mushrooms||1⁄2 Cup (8 tbs), chopped|
|Onion||1 , chopped|
|Ginger||1 Inch, chopped|
|Chicken stock||1 Cup (16 tbs)|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Calories 969 Calories from Fat 855
% Daily Value*
Total Fat 97 g148.7%
Saturated Fat 13.5 g67.6%
Trans Fat 0 g
Cholesterol 49.5 mg
Sodium 114.8 mg4.8%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.4 g5.8%
Sugars 3.1 g
Protein 22 g43.1%
Vitamin A 4.1% Vitamin C 72.4%
Calcium 2.1% Iron 5.6%
*Based on a 2000 Calorie diet
Heat peanut oil and deep fry the chicken pieces (do not brown).
Remove and drain well.
Heat oil in a pan and saute onion, ginger.
Add mushrooms, capsicum and chicken.
Add chicken stock and ingredients from "B".
Cook for 10 minutes bringing to a boil.
Allow the liquid to thicken.
Remove and serve hot.
Use 2 cups cooked soya nuggets instead of chicken.
Follow the recipe as directed above.