RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.292
Energy (kCal)	591.8615
Carbohydrates (g)	44.4496
Total fats (g)	40.0622
Fatty acids, total saturated 20:0 (g)	0.2779
Fatty acids, total saturated 18:3 undifferentiated (g)	1.4709
Fatty acids, total polyunsaturated 17:1 (g)	0.0211
Fatty acids, total trans-monoenoic (g)	0.0120
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0178
Riboflavin (mg)	0.1999
Tocopherol, beta (mg)	0.1344
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0787
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.3392
Tocopherol, delta (mg)	0.4608
Arginine (g)	0.3549
Proline (g)	0.3258
Fatty acids, total polyunsaturated 18:1 t (g)	0.0110
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5557
Adjusted Protein (g)	0.0000
Cystine (g)	0.0815
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.5148
Copper, Cu (mg)	0.3783
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3099
Total lipid (fat) (g)	40.0622
Vitamin K (phylloquinone) (g)	2.0086
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0528
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.4054
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	118.5400
Folate, total (g)	46.8450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0014
Vitamin A, IU (IU)	9.4500
Energy (kcal)	591.8615
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0570
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0694
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	30.7560
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.4680
Lutein + zeaxanthin (g)	1.4400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0014
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2423
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0523
Magnesium, Mg (mg)	281.5950
Fatty acids, total saturated 16:0 (g)	3.8153
Carbohydrate, by difference (g)	44.4496
Vitamin D (IU)	0.0000
Fructose (g)	0.2997
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5149
Tyrosine (g)	0.1641
Potassium, K (mg)	955.9725
Fatty acids, total saturated 12:0 (g)	0.0076
Vitamin A, RAE (g)	2.8800
Serine (g)	0.2672
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2442
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.4416
Fatty acids, total saturated 22:0 (g)	0.6379
Fatty acids, total saturated 14:0 (g)	0.0239
Histidine (g)	0.1229
Isoleucine (g)	0.2253
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0062
Niacin (mg)	9.3831
Water (g)	581.2763
Fatty acids, total saturated 8:0 (g)	0.0009
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0034
Carotene, beta (g)	0.4500
Sodium, Na (mg)	9344.7375
Iron, Fe (mg)	2.6683
Energy (kJ)	2475.2190
Ash (g)	26.5069
Caffeine (mg)	0.0000
Glycine (g)	0.2099
Fatty acids, total trans-polyenoic (g)	0.0058
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	7.6384
Fatty acids, total polyunsaturated (g)	9.2087
Vitamin E (alpha-tocopherol) (mg)	5.1764
Sucrose (g)	27.0878
Vitamin B-6 (mg)	0.6516
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2709
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	1.5936
Pantothenic acid (mg)	0.7933
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0038
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0755
Folate, food (g)	46.8450
Fatty acids, total saturated 20:1 (g)	0.5201
Fatty acids, total monounsaturated (g)	23.0416
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.8322
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0206
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	70.9944
Fatty acids, total polyunsaturated 16:1 c (g)	0.0278
Fatty acids, total saturated (g)	6.6518
Vitamin B-12 (g)	0.3456
Calcium, Ca (mg)	160.6575
Fatty acids, total saturated 10:0 (g)	0.0098
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0912
Alanine (g)	0.2012
Glutamic acid (g)	1.0887
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	2.8800
Leucine (g)	0.3744
Folate, DFE (g)	46.8450
Fatty acids, total polyunsaturated 22:1 t (g)	0.0005
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0058
Fiber, total dietary (g)	3.7470
Tryptophan (g)	0.0678
Threonine (g)	0.1891
Fatty acids, total polyunsaturated 18:1 c (g)	16.9685
Manganese, Mn (mg)	1.8863
Protein (g)	21.2920
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.3846
Betaine (mg)	19.3125
Phosphorus, P (mg)	332.2350
Tocopherol, gamma (mg)	6.4512

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Preparation Time
Cooking Time - 45 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. | 2. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. | 3. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned. | 4. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
fish sauce	1/4	cup		25.2	2.6208	3.6432	0.0072
pepper sauce	1 1/2	tablespoons		-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
ginger root	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
chicken breast half	4		skinless boneless cut	-	-	-	-
jasmine rice	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
onion	1		quartered sliced	-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
creamy peanut butter	3	tablespoons		291.84	8.16	11.7456	26.0016
cashew nut	1	cup	unsalted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Thai Cashew Chicken