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Thai Curry Chicken and Vegetable Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.9685
Energy (kCal)1023.8018
Carbohydrates (g)36.6144
Total fats (g)65.8981
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a hot wok, heat oil. | 2. Stirfry chicken until brown. | 3. Add vegetables, curry paste, sugar, brown sugar and fish sauce. | 4. Stir fry 5 - 7 minutes or until cooked. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    chicken 12 ounces 731.0 0.0 63.24 51.20399999999999
    broccoli 4 ounces 38.5553 7.5296 3.1978 0.4196
    mushroom 4 ounces 38.5553 7.6997 2.5401 0.5557
    onion 4 ounces 45.3592 10.5914 1.2474 0.1134
    thai curry paste 2 tablespoons - - - -
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    fish sauce 3 tablespoons 18.9 1.9656 2.7324 0.0054

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



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