Try this Thai Chicken Skewers, Coconut Rice, Hot And Sweet Dipping S recipe, or contribute your own.
Suggest a better descriptionIn a pan put the vinegar, sugar, garlic, chilli, lemon grass, lime zest and juice. Bring to the boil and cook for 5 minutes. Pour into a container and allow to cool. Cut chicken breasts into 1 inch cubes and thread onto skewers, allowing 3 skewers per person. Place into a dish and cover with half of the dipping sauce. Allow to marinate while you cook the rice. Thai rice will benefit from being soaked in cold water for 2-3 hours if you can spare the time. Next strain it off and place in a saucepan along with the coconut mixture. Bring to the boil, reduce heat and simmer gently for 20-25 minutes stirring occasionally until the rice softens. If you need to add a little water, season with a little salt and keep warm. Note: If you add rose water this will enhance the flavour of the coconut. Fry the chicken skewers in a little oil, in a hot pan until they are golden brown and cooked through. Serve with the rice and remainder of the dipping sauce. Garnish with the spring onion, deep fried carrot and chopped chives.
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Serving Size: 1 Serving (2596g) | ||
Recipe Makes: 1 | ||
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Calories: 3904 | ||
Calories from Fat: 656 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.9g | 97 % | |
Saturated Fat 26.7g | 133 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 1095mg | 337 % | |
Sodium 1295.1mg | 45 % | |
Potassium 5682.2mg | 150 % | |
Total Carbohydrate 344.4g | 101 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 339.5g | ||
Protein 449g | 641 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3904
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