Chicken Satay with Chile Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 439 mg | (11 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Chicken cutlet
- 3 garlic cloves
- 2 sprigs parsley
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 large, red chili peppers
- 4 Tbsps sunflower oil
- 300 milliliters Vegetable broth
- 2 Tbsps White vinegar
- sugar (as needed)
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse the chicken cutlets, pat dry, cut into 2cm (approximately .75 inch) strips and thread onto wooden skewers. Peel the garlic and finely chop. Rinse the parsley, shake dry, remove stems, chop finely and mix with the garlic, oil, salt and pepper. Marinate the chicken skewers briefly.
2.
For the sauce, rinse the chiles, cut in half, remove seeds and finely chop. Heat the oil in a saucepan, saute the chiles quickly, then add the broth and vinegar and simmer for about 5 minutes. Add salt and sugar to taste and allow to cool. Brown the chicken skewers in a separate pan with oil until crispy, then arrange on plates and serve with chile dipping sauce.
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