Thai Chicken
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
22.6g
Energy (kJ)
1475kJ
Energy (kcal)
352kcal
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)
17.1g
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
90.5g
5900kJ
1409kcal
19.3g
18.1g
7.5g
1.2g
106.2g
27.1g
68.5g
40.2g
27.7g
0.4g
534mg
2828mg
7.07g
1457IU
39.8mg
61mg
4.39mg
1346mg
- 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
- 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.