Makes 3 servings. Per serving, it is 452 Calories, 31.3g Fats, 6.4g Carbs, 2.8g Fiber, 3.6g Net Carbs, 30g Protein.
Pat chicken thighs dry with a paper towel. Using kitchen shears, debone chicken thighs and discard bones.
Peel skin off of chicken thighs and cut into small pieces using kitchen shears. Season with salt and add to a pan over medium-high heat. Cover the pan as the fat will splatter.
While chicken skin is cooking, cut chicken thighs into cubes using kitchen shears. Season with dry spices.
Once chicken skin is crisped, add chicken to the pan and cook on medium-high for 5-6 minutes.
Add chili paste, Eliot's Adult Nut Butter: Spicy Thai, soy sauce (or tamari), and rice vinegar.
Stir everything together and let come to a boil. Once boiling, reduce heat to medium-low.
Once the sauce thickens, chop cilantro into small pieces and add to the pan. Stir together and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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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 24.9mg | 1 % | |
Potassium 5.8mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
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. |
Calories per serving: 2
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