This recipe has Protein as 51.6% (as a percentage of RDA).
You may need to take this 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: 0.6% of RDA
• Calories: 27.4% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 47.7% of RDA
• Fiber: 5.8% of RDA
• Fructose: 1.0% of RDA
• Protein: 51.6% of RDA
• Sodium: 34.4% of RDA
• Sugar: 15.1% of RDA
• Vitamin A (IU): 14.8% of RDA
• Vitamin B6: 60.4% of RDA
• Vitamin C: 71.1% of RDA
• Iron: 0.3% of RDA
• Magnesium: 21.8% of RDA
• Manganese: 8.6% of RDA
• Niacin: 85.3% of RDA
• Potassium: 25.8% of RDA
• Zinc: 34.6% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
11.3
g
11.302
Calories
548
548.312
Fiber
1.62
g
1.618
Iron
0.050
mg
0.05
Protein
58.0
g
58.039
Sodium
464
mg
463.781
Sugars
4.71
g
4.714
Fat (total lipid)
29.2
g
29.175
N
0
0
chicken leg|salt|ground pepper|coconut oil|red onion|red chili pepper (fresh/small)|chicken stock|lime juice|cilantro (fresh)|red chili flake|coconut milk|cornstarch
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PREPARATION
1.
Melt the coconut oil in a large skillet over a medium high heat on the stove.
2.
Add the chicken and cook each side for 3-5 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
3.
Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper and sauté another couple of minutes.
4.
Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer.
5.
Let simmer for about 5 minutes to let reduce down. Add the coconut milk and bring to simmer again for another 5 minutes.
6.
Add the starch and water at this time. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
7.
Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
8.
Serve with the sauce spooned over the top. Add an extra sprinkling of cilantro & chillies and top with extra lime slices if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 548
Protein 58.0 g
Carbohydrates 11.3 g
Iron 0.05 mg
Fiber 1.62 g
Calcium 5.69 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.
