Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
538
Calories
36g
Protein
18g
Fat
49g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Thai bird chiles , stemmed
- ¼ cup (60 ml ) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) Thai chile paste (Sriracha recommended)
- 2 tbsp (30 ml) minced garlic
- 2 tbsp (30 ml) minced ginger
- 2 tbsp (30 ml) rice wine vinegar
- 4 ea . (24 ounces / 680 g ) boneless skinless chicken breasts
- A flame-resistant towel tied into a roll with twine and soaked in oil
Directions
1
In a blender , purée the chiles, chile paste, sauces, garlic, ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour.
2
Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4–6 minutes per side or until internal temperature reaches 165°F (75 °C).
3
Remove to a plate and let rest 5 minutes. Serve warm.
Recipe sourced from
wikibooks