RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.9742
Energy (kCal)	228.1347
Carbohydrates (g)	20.0771
Total fats (g)	14.3911
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0040
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)	0.1043
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)	0.3893
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0420
Proline (g)	0.0537
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0936
Adjusted Protein (g)	0.0000
Cystine (g)	0.0019
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.0855
Copper, Cu (mg)	0.1432
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3182
Total lipid (fat) (g)	14.3911
Vitamin K (phylloquinone) (g)	5.4925
Cholesterol (mg)	1.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.9780
Folate, total (g)	59.8080
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	25.4530
Energy (kcal)	228.1347
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0039
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0068
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0013
Sugars, total (g)	8.3630
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0174
Vitamin C, total ascorbic acid (mg)	6.6235
Lutein + zeaxanthin (g)	6.8210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0022
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0300
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)	168.6865
Fatty acids, total saturated 16:0 (g)	1.1232
Carbohydrate, by difference (g)	20.0771
Vitamin D (IU)	0.0000
Fructose (g)	0.0949
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0796
Tyrosine (g)	0.0203
Potassium, K (mg)	378.4197
Fatty acids, total saturated 12:0 (g)	6.3935
Vitamin A, RAE (g)	4.2130
Serine (g)	0.0326
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0230
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)	2.2320
Histidine (g)	0.0107
Isoleucine (g)	0.0257
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.6869
Water (g)	263.6296
Fatty acids, total saturated 8:0 (g)	0.4500
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)	8.7025
Sodium, Na (mg)	8172.7325
Iron, Fe (mg)	1.4929
Energy (kJ)	954.0120
Ash (g)	21.8047
Caffeine (mg)	0.0000
Glycine (g)	0.0316
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)	0.2576
Fatty acids, total polyunsaturated (g)	0.2669
Vitamin E (alpha-tocopherol) (mg)	0.5715
Sucrose (g)	0.0728
Vitamin B-6 (mg)	0.4402
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0273
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0302
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.2047
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)	0.0314
Folate, food (g)	59.8080
Fatty acids, total saturated 20:1 (g)	0.0004
Fatty acids, total monounsaturated (g)	1.5910
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)	16.3285
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.2479
Vitamin B-12 (g)	0.5796
Calcium, Ca (mg)	86.7570
Fatty acids, total saturated 10:0 (g)	0.5036
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0333
Glutamic acid (g)	0.1297
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	3.6000
Leucine (g)	0.0439
Folate, DFE (g)	59.8080
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)	3.1145
Tryptophan (g)	0.0066
Threonine (g)	0.0227
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.4366
Protein (g)	6.9742
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	1.5867
Betaine (mg)	0.1326
Phosphorus, P (mg)	30.1545
Tocopherol, gamma (mg)	0.0754

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. In a large bowl, whisk together 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients. | 2. Add chicken and turn to coat. Marinate chicken at room temperature 1 hour. | 3. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. | 4. Add the chicken to the skillet, skin side down. Reserve the marinade in the bowl. Cook the chicken for 4 minutes. | 5. Turn the chicken over, add the reserved marinade to skillet, and transfer the skillet to the oven. | 6. Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175°F, probably about 25 minutes. | 7. Transfer the chicken to a plate and keep warm. | 8. Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to the juices in the skillet and bring to a boil. | 9. Boil for one minute, then remove the skillet from the heat. | 10. Use a spoon to skim the fat from the surface, then strain the pan juices. | 11. Serve the chicken with pan juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		117.23200000000001	0.0	0.0	13.6
fish sauce	5	tablespoons	divided	31.5	3.2760000000000002	4.553999999999999	0.009000000000000001
sugar	2	tablespoons	divided	39.975	7.501	1.2512	0.624
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
lemongrass	2	stalks	minced	-	-	-	-
chili garlic sauce	1	teaspoon		-	-	-	-
garlic clove	1		chopped	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken	3		quartered	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106

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

Cooking in progress....

Roasted Lemongrass Chicken