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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
(?)
Not Mediterranean due to:
chili garlic sauce
vegan
(?)
Not vegan due to:
unsalted butter
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescatarian
paleo
(?)
Not paleo due to:
white rice
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 138% and Sugar as 81.1% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 36.8% of RDA
• Carbs: 21.6% of RDA
• Fat (total lipid): 15.3% of RDA
• Fiber: 23.4% of RDA
• Fructose: 22.1% of RDA
• Protein: 44.5% of RDA
• Sodium: 138% of RDA
• Sugar: 81.1% of RDA
• Vitamin A (IU): 57.5% of RDA
• Vitamin B6: 86.5% of RDA
• Vitamin C: 57.3% of RDA
• Iron: 3.9% of RDA
• Magnesium: 25.5% of RDA
• Manganese: 36.2% of RDA
• Niacin: 121% of RDA
• Potassium: 32.1% of RDA
• Zinc: 12.2% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
59.4
g
Calories
737
 
Fiber
6.56
g
Iron
0.744
mg
Protein
50.1
g
Sodium
1875
mg
Sugars
25.3
g
Fat (total lipid)
9.37
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
tbsp
+
-
 
 
4
whole
+
-
 
boneless, skinless.
 
2
cups
+
-
 
uncooked.
 
1
whole
+
-
 
peeled and cut into 1-inch cubes.
 
4
tbsp
+
-
 
 
1
cup
+
-
 
 
2
tbsp
+
-
 
2
cloves
+
-
 
minced.
 
1
tbsp
+
-
 
 
1
tbsp
+
-
 
grated.
 
1
whole
+
-
 
 
1
tsp
+
-
 
more to taste.
 
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Recipe Short Name:
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PREPARATION
1.
Preheat oven to 400F.
PREPARING THE RICE
2.
Prepare the rice according to the directions on the package.
PREPARING THE SAUCE
3.
To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
PREPARING THE CHICKEN
4.
Melt butter in a large oven-proof skillet over medium high heat.
5.
Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.
6.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7.
Broil for 2-3 minutes, or until caramelized and slightly charred. Cut into slices for serving.
PREPARING THE MANGO
8.
During the last 10 minutes of the chicken cooking, heat a frying pan over medium-high heat.
9.
Add the diced mango and raisins and stir frequently, until they are warmed all through.
TO SERVE
10.
Place a few spoonfuls of rice into a bowl or on a plate. Add a spoonful of diced mango, some raisins, and some sliced chicken.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 737
Protein 50.1 g
Carbohydrates 59.4 g
Iron 0.74 mg
Fiber 6.56 g
Calcium 5.12 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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