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Prepare a medium grill fire.
With a mortar and pestle, pound the shallots, jalapeno, sugar, and 1/8 tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar and fish sauce.
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 258 | ||
Calories from Fat: 78 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 1231.7mg | 42 % | |
Potassium 696.2mg | 18 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 8.7g | ||
Protein 32.4g | 46 % | |
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: 258
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