RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.4224
Energy (kCal)	352.9267
Carbohydrates (g)	84.7387
Total fats (g)	0.336
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0153
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1063
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0026
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3384
Proline (g)	0.1878
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0860
Adjusted Protein (g)	0.0000
Cystine (g)	0.0573
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.5760
Copper, Cu (mg)	0.1560
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7204
Total lipid (fat) (g)	0.3360
Vitamin K (phylloquinone) (g)	0.5100
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	24.4733
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.0200
Energy (kcal)	352.9267
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0538
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	72.8864
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	9.5400
Lutein + zeaxanthin (g)	4.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1935
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	100.7800
Fatty acids, total saturated 16:0 (g)	0.0451
Carbohydrate, by difference (g)	84.7387
Vitamin D (IU)	0.0000
Fructose (g)	0.8140
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3768
Tyrosine (g)	0.1024
Potassium, K (mg)	460.7133
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.4400
Serine (g)	0.1812
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1679
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0896
Isoleucine (g)	0.1669
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8261
Water (g)	66.9099
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.5000
Sodium, Na (mg)	4609.7533
Iron, Fe (mg)	1.7755
Energy (kJ)	1476.5000
Ash (g)	12.9264
Caffeine (mg)	0.0000
Glycine (g)	0.1550
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1436
Fatty acids, total polyunsaturated (g)	0.1600
Vitamin E (alpha-tocopherol) (mg)	0.0240
Sucrose (g)	69.3760
Vitamin B-6 (mg)	0.5906
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)	0.2038
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4131
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0749
Folate, food (g)	24.4733
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0322
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	19.2547
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0512
Vitamin B-12 (g)	0.1728
Calcium, Ca (mg)	141.2067
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1337
Glutamic acid (g)	0.7468
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.4400
Leucine (g)	0.2642
Folate, DFE (g)	24.4733
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.8860
Tryptophan (g)	0.0505
Threonine (g)	0.1338
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.9582
Protein (g)	6.4224
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0293
Betaine (mg)	9.6093
Phosphorus, P (mg)	104.4733
Tocopherol, gamma (mg)	0.0000

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. 1.Combine all marinade ingredients in a bowl and stir well to dissolve the sugar. | 2. 2.Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade. | 3. 3.Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours. | 4. 4.To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil. | 5. 5.Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy. | 6. 6.Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed. | 7. 7.Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1/2		chopped	-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
dark soy sauce	1	teaspoon		-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
sherry wine	3	tablespoons		-	-	-	-
brown sugar	2	tablespoons		278.6667	71.9327	0.08800000000000001	0.0
black peppercorn	1	tablespoon	crushed ground	-	-	-	-
garlic clove	10		minced	44.7	9.918	1.9080000000000001	0.15
rice vinegar	1/2	cup		-	-	-	-
brown sugar	1/3	cup		278.6667	71.9327	0.08800000000000001	0.0
garlic clove	4		minced	44.7	9.918	1.9080000000000001	0.15
cayenne pepper	1 -2	teaspoon	crushed	0.0	0.0	0.0	0.0
fish sauce	1	tablespoon		12.6	1.3104	1.8216	0.0036
soy sauce	1	tablespoon		16.96	1.5776	2.6048	0.1824

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

Cooking in progress....

Chicken Thai BBQ-Grilled Chicken