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Thai Chicken

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon oil
  • 1 Knorr Chicken Stock Cube
  • 1 green chilli chopped
  • 1 lemongrass stalk chopped
  • 1 teaspoon soy sauce
  • 30 grams tamarind paste
  • 8 chicken thighs
  • 20 grams fresh ginger grated
  • 15 grams fresh coriander leaves chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

352kcal

Energy (kJ)

1475kJ

Protein (g)

22.6g

Carbohydrate incl. fibre (g)

4.8g

Carbohydrate excl. fibre (g)

4.5g

Sugar (g)

1.9g

Fibre (g)

0.3g

Fat (g)

26.6g

Saturated fat (g)

6.8g

Unsaturated fat (g)

17.0g

Monounsaturated fat (g)

10.0g

Polyunsaturated fat (g)

6.9g

Trans fat (g)

0.1g

Cholesterol (mg)

133mg

Sodium (mg)

707mg

Salt (g)

1.77g

Vitamin A (IU)

364IU

Vitamin C (mg)

10.0mg

Calcium (mg)

15mg

Iron (mg)

1.10mg

Potassium (mg)

336mg

Total

1409kcal

5900kJ

90.5g

19.3g

18.1g

7.5g

1.2g

106.2g

27.1g

67.8g

40.2g

27.7g

0.4g

534mg

2828mg

7.07g

1457IU

39.8mg

61mg

4.39mg

1346mg


  • 1 In a food processor add the oil, Knorr Chicken Stock Cube, chilli, lemongrass, soy sauce, tamarind and ginger, and blend to a smooth paste.
  • 2 Brush the paste over the chicken thighs and leave to marinate for 30 minutes, or longer if you can.
  • 3 Pre-heat the oven to 180◦C , 160 C fan, Gas Mark 4.
  • 4 Place the marinated chicken onto a tray and bake for 35–40 minutes until the chicken is cooked.
  • 5 Serve with fresh coriander, and rice and vegetables of your choice.