Directions:
- Thinly slice chicken and place in ceramic dish.
- Combine chilli sauce, lemon juice, ginger and garlic. Pour over chicken, cover and leave to marinate for 10 minutes.
- Remove chicken from the dish, reserving the marinate. Heat a non-stick frying pan, add a little oil and pan-fry chicken pieces, in two batches, over a medium heat for 5 minutes, until browned all over and cooked through.
- Add carrots and red capcisum and cook until soften.
- Blend the cornflour with the stock and place in a saucepan along with reserved marinade. Bring to the boil, stirring continuously for 2 minutes until the mixture thickens.
- Serve the chicken on top of steamed rice and drizzled with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.22 Kcal (1688 kJ) | ||
| Calories from fat | 75.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 13% | |
|---|---|---|---|
| Cholesterol | 142.84mg | 48% | |
| Sodium | 1869.48mg | 78% | |
| Potassium | 1201.19mg | 26% | |
| Total Carbs | 29.54g | 10% | |
| Sugars | 12.37g | 49% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 53.7g | 107% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1mg | 6% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 81.71 Kcal (342 kJ) | ||
| Calories from fat | 15.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 13% | |
|---|---|---|---|
| Cholesterol | 28.95mg | 48% | |
| Sodium | 378.84mg | 78% | |
| Potassium | 243.41mg | 26% | |
| Total Carbs | 5.99g | 10% | |
| Sugars | 2.51g | 49% | |
| Dietary Fiber | 1.21g | 24% | |
| Protein | 10.88g | 107% | |
| Vitamin C | 5.9mg | 48% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 6% | |
| Calcium | 10.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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