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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the rice vinegar, soy sauce, brown sugar and peppercorns. | 2. Add the chicken breasts (they can be boneless or bone-in). | 3. Place in the refrigerator to marinate for at least one hour. | 4. Transfer to a large pot with a lid and cook over low to medium heat for 30 minutes. | 5. Add the coconut milk and continue to cook for another 15 minutes. | 6. Remove chicken and let cool until you can pick it off the bone and shred it. | 7. Strain the sauce. | 8. Mix the corn starch and water together until there are no lumps. | 9. Add to the sauce and bring to a simmer for 10 minutes. | 10. Add in the shredded chicken, heat and serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
rice vinegar	1/2	cup		-	-	-	-
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
brown sugar	5	tablespoons		171.0	44.1405	0.054000000000000006	0.0
peppercorn	12			302.30400000000003	1.876	0.6432	32.9104
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	4	tablespoons		0.0	0.0	0.0	0.0
grain rice	5	cups	cooked	-	-	-	-

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