Peanut Chicken Kebabs
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
579
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the skewers
- 2 cloves garlic cloves (finely diced)
- 1 pc freshly grated ginger (walnut-sized, finely diced)
- ⅞ cup Coconut milk
- 1 stalk Lemongrass (finely sliced into rings)
- 3 Tbsps Lime juice
- 1 Tbsp sesame oil
- 2 Tbsps soy sauce
- ½ tsp Cumin
- 4 Chicken breasts (approx. 140 g each, sliced into thin strips lengthways)
- vegetable oil (for greasing)
- For the sauce
- 1 Tbsp vegetable oil
- 1 shallot (finely diced)
- 1 tsp freshly grated ginger (walnut-sized, finely diced)
- ½ cup Peanut butter
- ⅔ cup chicken stock
- ⅔ cup Coconut milk
- 1 tsp Lime juice
- cayenne pepper
How healthy are the main ingredients?
Coconut milkCoconut milkPeanut buttergingersoy saucegarlic clovePreparation steps
1.
For the marinade, mix together the garlic, ginger and coconut milk. Add the lemongrass, lime juice, sesame oil, soy sauce and cumin.
2.
Flatten the chicken strips slightly with the blade of a knife and mix with the marinade in a bowl. Cover and chill for at least 2 hours.
3.
Put the wooden skewers in cold water for around 30 minutes to stop them burning during cooking.
4.
For the sauce, heat the oil in a pan. Quickly fry the shallot with the ginger, then add the peanut butter and fry together, colouring slightly. Deglaze with the stock and coconut milk and simmer for around 10 minutes until it thickens.
5.
Blend to a fine purée. Add a little more stock if desired and season to taste with lime juice, salt and cayenne pepper.
6.
Heat the grill function in the oven and grease a grill plate with vegetable oil.
7.
Take the chicken out of the marinade and allow the excess to drip off. Thread the chicken pieces onto the skewers. Grill on the grill plate for 3-4 minutes until brown, brushing with the marinade from time to time.
8.
Serve the skewers with the sauce in a bowl on the side.
