• med fat 3.26g 3.26%
  • low sat fat 0.90g 0.90%
  • low salt 90.16mg 0.09%
  • low sugar 3.94g 3.94%
*As guideline of daily recommended intake per 100g

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Ingredients:

Sweet and sour sauce

Cooking method:

  1. Heat oil in non-stick frypan and fry onion, garlic and ginger for 3 minutes.
  2. Add capsicum, carrot and celery. Stir-fry to coat vegetables.
  3. Combine sauce ingredients and add to vegetables.
  4. Heat over a medium heat and stir until thickened.
  5. Add cooked chicken and mix until well combined and chicken is coated in sauce.
  6. Serve with steamed rice and a salad.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
271.11g
100.00g
Energy (kJ)
962.22kJ
354.92kJ
Protein (g)
24.37g
8.99g
Total fat (g)
8.83g
3.26g
- Saturated fat (g)
2.43g
0.90g
- Polyunsaturated fat (g)
0.99g
0.37g
- Monounsaturated fat (g)
4.06g
1.50g
Cholesterol (mg)
99.00mg
36.52mg
Carbohydrate-available (g)
12.04g
4.44g
CarbohydrateSE (g)
11.72g
4.32g
- Sugars (g)
9.46g
3.49g
Water (g)
220.53g
81.34g
Dietary fibre (g)
2.46g
0.91g
Thiamin (mg)
0.09mg
0.03mg
Riboflavin (mg)
0.23mg
0.08mg
Niacin (mg)
5.05mg
1.86mg
Niacin equivalents (mg)
9.94mg
3.67mg
Vitamin C (mg)
26.48mg
9.77mg
Total folate (ug)
35.67ug
13.16ug
Total vitamin A equivalents (ug)
457.35ug
168.70ug
Retinol (ug)
33.04ug
12.19ug
Beta carotene equivalents (ug)
2542.02ug
937.63ug
Sodium (mg)
244.44mg
90.16mg
Potassium (mg)
410.65mg
151.47mg
Magnesium (mg)
34.02mg
12.55mg
Calcium (mg)
42.02mg
15.50mg
Phosphorus (mg)
212.34mg
78.32mg
Iron (mg)
1.60mg
0.59mg
Zinc (mg)
2.16mg
0.80mg

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This page has been produced in consultation with and approved by: Royal Children's Hospital - Nutrition Department

Last updated:

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