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Non-Spicy Thai Coconut Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)382.4824
Energy (kCal)3743.5123
Carbohydrates (g)63.9165
Total fats (g)210.72
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté the chicken in oil of your choice on medium heat until the pink is gone. | 2. Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan. | 3. Put the chicken back in the clean pan on medium low heat and add coconut milk. | 4. Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary. | 5. Take the leaves off the sprig, chop and add to chicken. | 6. Stir every so often and just allow to heat to desired temperature. (Best warm). | 7. Serve with rice and “Rosemary Vegetable Kabobs”. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 cubed 3120.7192 0.0 378.2965 167.8294
    coconut milk 0.5 can 413.7931 9.967 4.1199 42.8906
    soya sauce 1 tablespoon - - - -
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    salt - - - -
    rosemary 1 sprig - - - -

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



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