Try this Chinese Trinidadian Chicken with Mango Chutney recipe, or contribute your own.
Suggest a better descriptionMade the recipe in Stir-frying to the Sky's Edge:
- made double recipe (2 healthful portions with no rice) with 1:1 chicken and fresh peeled and quartered water chestnuts (just because I had come across them)
- half the soy sauce (to start) and no salt, which means skipping the amount of the dark soy sauce
-swapped the peppers with Tabasco sauce for a change (great!)
- feel free to increase the amount of ginger and garlic
- I found it easier to start with the chicken (cooked almost fully), then removed them and then stir-fry the water chestnuts, the onions and aromatics before returning the chicken and proceeding
- For the mango chutney, I used the recipe here: https://www.bigoven.com/recipe/indian-green-mango-pachadi-chutney/2881924
Delicious and different. :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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