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Chicken Yucatan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.096
Energy (kCal)196.3245
Carbohydrates (g)16.7112
Total fats (g)14.0819
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator. | 2. Meanwhile, chop vegetables. | 3. Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes. | 4. Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through. | 5. Serve over brown rice with a side salad. | ---------------------------------------------------------------------------
    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 - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    white vinegar 2 tablespoons 5.364 0.0119 0.0 0.0
    tabasco sauce 1 dash - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    red bell pepper 2 seeded sliced - - - -
    tomato 1 1/2 - 2 cups canned chopped 0.0 0.0 0.0 0.0
    pepper 1 dash 0.251 0.064 0.0104 0.0033

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



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