Easy

Chicken stir-fry with shiitake mushrooms and peppers

Name: Chicken stir-fry with shiitake mushrooms and peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 600 g Chicken breast; 300 g Green pepper; 500 g Shiitake mushrooms (fresh, tough stems removed); 6 g Garlic; 100 ml White wine; 150 g Tomato sauce; 40 g Extra virgin olive oil (20 g vegetables and 20 g chicken); 0.2 g Cayenne pepper (1 small dried chilli); 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

Rating Not yet rated

Chicken strips with fresh shiitake mushrooms and green pepper in a quick tomato and wine sauce.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

1.411 kcalwhole recipe

353 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBoiling

Appliances

Frying panKitchen knife

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Dice the green pepper, quarter the shiitake and finely chop the garlic. Heat 20 g oil in a wide frying pan and stir-fry the pepper for 4 minutes.
Add the mushrooms and garlic, cook for 8–10 minutes, then transfer to a plate.
Cut the chicken into 1.5 cm strips and season with salt and pepper. Heat the remaining oil with the chilli and stir-fry the chicken in batches for 4–5 minutes. Remove the chilli.
Add the white wine and boil for 2 minutes. Stir in the tomato sauce and reserved vegetables.
Cook for 4–5 minutes until the chicken reaches 74°C at its centre. Serve with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.