Thai-style Chicken Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 kcal | (25 %) | ||
| Protein | 30.25 g | (31 %) | ||
| Fat | 41.1 g | (35 %) | ||
| Carbohydrates | 15.55 g | (10 %) | ||
| Sugar added | 0.7 g | (3 %) | ||
| Roughage | 4.06 g | (14 %) |
more nutritional values
| Vitamin A | 44.23 mg | (5,529 %) | ||
| Vitamin D | 0.18 μg | (1 %) | ||
| Vitamin E | 2.72 mg | (23 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 19.62 mg | (164 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 52.4 μg | (17 %) | ||
| Pantothenic acid | 1.12 mg | (19 %) | ||
| Biotin | 5.12 μg | (11 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 24.97 mg | (26 %) | ||
| Potassium | 572.89 mg | (14 %) | ||
| Calcium | 54.02 mg | (5 %) | ||
| Magnesium | 111.08 mg | (37 %) | ||
| Iron | 2.29 mg | (15 %) | ||
| Iodine | 1.12 μg | (1 %) | ||
| Zinc | 2.09 mg | (26 %) | ||
| Saturated fatty acids | 15.82 g | |||
| Cholesterol | 57.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 Chicken fillet (diced)
- 2 cloves garlic (crushed)
- 1 small, red chile pepper (finely chopped)
- 1 shallot (finely chopped)
- ¼ teaspoon ground Cumin
- ¼ teaspoon cilantro
- 2 tablespoons light soy sauce
- 4 tablespoons Coconut milk
- 2 tablespoons Oil
- salt
- peppers
- For the peanut sauce
- 1 ½ cups shelled, unsalted Peanuts
- ⅞ cup Coconut milk
- 2 tablespoons Peanut butter
- 1 teaspoon Curry powder
- 1 lemon (juice and grated zest)
- 1 pinch sugar
- 3 tablespoons cream (48% fat)
Preparation steps
1.
Mix the chicken with the remaining ingredients and marinate the meat for at least 2 hours.
2.
Heat the grill. Remove the chicken from the marinade, drain and thread onto 8-12 wooden skewers. Grill for about 10 minutes, brushing with the marinade from time to time.
3.
For the sauce: toast the peanuts in a dry frying pan, then leave to cool and crush finely in a mortar.
4.
Put the coconut milk, peanut butter and curry powder into a pan and bring to a boil.
5.
Stir in the crushed peanuts, lemon juice and zest and add sugar to taste. Stir in the cream to produce a creamy sauce.
6.
Serve the chicken skewers drizzled with peanut sauce.
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