Noodles with chicken and soya
Allergens:
Ingredients for 5 portions
Calculate portions
Green pepper
0.25 kg
Onion
0.25 kg
Courgette
0.25 kg
Bean sprouts
0.2 kg
Sunflower oil
0.05 l
Table salt
1.5 g
Chicken breast
0.6 kg
Ginger
5.0 g
Soya sauce
0.05 l
Dark poultry stock
1.0 l
Creamed corn
0.025 kg
Poultry carcasse
0.15 kg
Onion
0.05 kg
Carrots
0.05 kg
Green leek
0.25 ud
Elaboration
- Make a dark poultry stock.
- Cook the pasta.
- For the chicken breasts:
- Vacuum pack the breasts (previously seasoned with soya sauce and a slice of ginger).
- Cook the vacuum-packed breasts at 90 ºC for 45 minutes. Allow them to cool and chop into strips.
- For the sauce: mix the remaining gravy left in the pack together with the dark poultry stock and a little cornstarch. Add soya sauce to taste.
- Wash and chop vegetables for the garnish into strips and sauté them separately.
SERVING
- Heat everything and place on the plate the pasta with the vegetables the chicken and the sauce.
Nutritional information (1 portion)
Energy
747.1
kcal
Carbohydrates
103.39
g
Proteins
44.32
g
Lipids
16.08
g
Sugars
8.27
g
Salt (Sodium)
3095.63
mg
Folic acid
110.8
ug
Vitamin C
78.24
g
Vitamin A
697.26
ug
Zinc
3.72
mg
Iron
6.85
mg
Calcium
177.26
mg
Cholesterol
82.85
mg
Polyunsaturated fatty acids
7.38
g
Monounsaturated fatty acids
4.54
g
Saturates
2.48
g
Fiber
7.51
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Finger foods
- Pizzas, patty
- Pastries
- Dessert
- Bread and pastries
- Sándwich
- Pasta
- Salads
- Legumes
- Ice creams and sorbets
- Shellfish
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Rices
- Soups and creams
- Vegetables
- Birds
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed