Thai Ginger Chili Chicken
Thai Ginger chili chicken - Savory chicken combined with classic Thai flavors
Healthy, because
Even smarter
Nutritional values
Magnesium from the cashews makes the crunchy minis the ideal snack for the whole family: Magnesium can minimize stress and thus have a calming effect. The Thai ginger root, which is similar to ginger, stimulates the circulation with its essential oils and effectively helps with nausea and stomach complaints
No Thai basil available? The Thai basil chili chicken can of course also be prepared with the usually available basil.
(Percentage of daily recommendation)
| Calorie | 805 cal. | (38 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 96.2 μg | (160 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,486 mg | (37 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 36 ozs chicken
- 1 Red onion
- 2 Bell pepper (red and yellow)
- 2 carrots
- 4 garlic cloves
- 1 oz Thai ginger (root)
- 1 stalk Lemongrass
- 3 red chili peppers
- 2 Tbsps Fish sauce
- 2 tsps whole cane sugar
- 1 Tbsp Peanut oil
- 7 ozs poultry broth
- 3 Kaffir lime leaves
- salt
- peppers
- 9 ozs Brown basmati rice
- 1 Tbsp starch
- 4 ozs Baby corn cob (or corn kernels)
- 2 ozs Bok Choy
- 1 handful thai basil leaves
- 2 ¾ ozs roasted Cashews
Kitchen utensils
Preparation steps
Rinse chicken inside and out with cold water, pat dry and cut off as much skin as possible from chicken with a knife and refrigerate until ready to use. Place chicken in a roasting pan.
Peel onion and cut into coarse pieces. Halve peppers, remove seeds, wash and cut into coarse pieces. Clean, peel and slice carrots. Spread vegetables around the chicken.
Peel and chop garlic and Thai ginger. Wash and slice the lemongrass. Halve chili peppers lengthwise, remove seeds, wash and chop. Finely puree garlic, lemongrass, Thai ginger, chili peppers, fish sauce, sugar, oil, broth, kaffir lime leaves, and some salt and pepper in a blender and pour over chicken. Cook chicken in preheated oven at 160 °C / 325 °F for 1-1.5 hours. Then take out chicken and cut into pieces, removing gristle and bones.
Meanwhile, cook rice in 2.5 times the amount of salted water according to package directions for 30-35 minutes. Turn oven to broil function and place chicken skin from refrigerator on a baking sheet lined with parchment paper. Salt skin and grill in oven for 12-15 minutes until crispy.
Pour the stock created by cooking the chicken into a pot and bring to a boil on the stove. Mix cornstarch with a little cold water, stir into the stock, and simmer on low heat for 15 minutes. Meanwhile, wash corn on the cob and bok choy, cut corn on the cob in half lengthwise, cut bok choy into bite-sized pieces, and add both to the sauce during the last 5 minutes. Add the boneless chicken and heat again. Also heat the rice shortly before serving, if desired.
Wash basil and shake dry. Arrange chicken on top of rice. Garnish with cashews and Thai basil and top with the crispy chicken skin.
