RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.293
Energy (kCal)	404.2017
Carbohydrates (g)	21.4013
Total fats (g)	28.6934
Fatty acids, total saturated 20:0 (g)	0.1219
Fatty acids, total saturated 18:3 undifferentiated (g)	1.4722
Fatty acids, total polyunsaturated 17:1 (g)	0.0023
Fatty acids, total trans-monoenoic (g)	0.0055
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0573
Riboflavin (mg)	0.1968
Tocopherol, beta (mg)	0.0163
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0087
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)	0.7245
Tocopherol, delta (mg)	0.1898
Arginine (g)	0.5721
Proline (g)	0.2259
Fatty acids, total polyunsaturated 18:1 t (g)	0.0054
Campesterol (mg)	33.7400
Glucose (dextrose) (g)	0.3630
Adjusted Protein (g)	0.0000
Cystine (g)	0.0616
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.8256
Copper, Cu (mg)	0.5750
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4194
Total lipid (fat) (g)	28.6934
Vitamin K (phylloquinone) (g)	13.0068
Cholesterol (mg)	2.5200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0059
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.4354
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	70.6569
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	379.7650
Energy (kcal)	404.2017
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1882
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0591
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	10.1918
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0344
Vitamin C, total ascorbic acid (mg)	26.4000
Lutein + zeaxanthin (g)	0.5119
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2042
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0058
Magnesium, Mg (mg)	77.8692
Fatty acids, total saturated 16:0 (g)	2.4242
Carbohydrate, by difference (g)	21.4013
Vitamin D (IU)	0.0000
Fructose (g)	0.3690
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6431
Tyrosine (g)	0.1926
Potassium, K (mg)	893.4013
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	19.0938
Serine (g)	0.2532
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2580
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0491
Fatty acids, total saturated 22:0 (g)	0.1171
Fatty acids, total saturated 14:0 (g)	0.0355
Histidine (g)	0.1202
Isoleucine (g)	0.1667
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0007
Niacin (mg)	9.6908
Water (g)	331.2421
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0014
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	223.9238
Sodium, Na (mg)	3215.4105
Iron, Fe (mg)	2.5157
Energy (kJ)	1691.2883
Ash (g)	12.6780
Caffeine (mg)	0.0000
Glycine (g)	0.2903
Fatty acids, total trans-polyenoic (g)	0.0517
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0003
Fatty acids, total saturated 18:2 undifferentiated (g)	6.2903
Fatty acids, total polyunsaturated (g)	7.7974
Vitamin E (alpha-tocopherol) (mg)	5.6572
Sucrose (g)	0.4563
Vitamin B-6 (mg)	0.2819
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)	0.1787
Beta-sitosterol (mg)	57.8200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	6561.7256
Starch (g)	0.1771
Pantothenic acid (mg)	0.5583
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0511
Fatty acids, total polyunsaturated 15:0 (g)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1974
Folate, food (g)	70.6569
Fatty acids, total saturated 20:1 (g)	0.3849
Fatty acids, total monounsaturated (g)	16.4779
Stigmasterol (mg)	0.4200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.8132
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0023
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	50.0194
Fatty acids, total polyunsaturated 16:1 c (g)	0.0031
Fatty acids, total saturated (g)	3.5033
Vitamin B-12 (g)	0.5616
Calcium, Ca (mg)	58.1775
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0101
Alanine (g)	0.2016
Glutamic acid (g)	1.0242
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	6.6544
Vitamin E, added (mg)	0.0000
Retinol (g)	0.4800
Leucine (g)	0.3148
Folate, DFE (g)	70.6569
Fatty acids, total polyunsaturated 22:1 t (g)	0.0001
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0006
Fiber, total dietary (g)	3.3470
Tryptophan (g)	0.0468
Threonine (g)	0.1623
Fatty acids, total polyunsaturated 18:1 c (g)	10.5254
Manganese, Mn (mg)	0.9946
Protein (g)	19.2930
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	15.8719
Betaine (mg)	0.2625
Phosphorus, P (mg)	278.4675
Tocopherol, gamma (mg)	4.5444

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickiness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt. | 2. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan, keep warm. | 3. Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken, sprinkle with peanuts. Garnish with lime wedges, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
chicken broth	1	cup	reduced sodium fat free	78.12	1.89	11.1384	2.6208
chili sauce	3	tablespoons	sweetened	47.0925	10.13	1.2797	0.1536
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
creamy peanut butter	1	teaspoon		32.4267	0.9067	1.3051	2.8891
peanut	2	tablespoons	chopped roasted	103.4775	2.9437	4.7085	8.9863
lime wedge				-	-	-	-

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

Cooking in progress....

Lime Chicken and Thai Fish Sauce