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Indonesian Chicken Breasts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0163
Energy (kCal)537.145
Carbohydrates (g)36.3942
Total fats (g)39.8325
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. | 2. Add chicken, turning to coat with marinade. | 3. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours. | 4. Heat coals or gas grill. | 5. Remove chicken from marinade; discard marinade. | 6. Cover and grill chicken and bell pepper 4-6 inches from medium heat 15-20 minutes , turning once, until is no longer pink in center. | 7. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. | 8. Top chicken and bell pepper with coconut and currants. | 9. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    peanut butter 1/4 cup 379.905 13.9126 15.5187 32.2113
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    chicken breast half 4 boneless skinless boneless - - - -
    red bell pepper 1 cut - - - -
    coconut 1/4 cup shredded 70.8 3.0460000000000003 0.6659999999999999 6.6979999999999995
    currant 1/4 cup 17.64 4.3064 0.392 0.1148
    rice cooked - - - -

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



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