Featured Maple Leaf Product: Chicken Dippers (64004)
Thai Chicken Dipper Saute
Recipe Information
Method
- Heat oil in a large pot or skillet, add onions and red peppers and saute for 3-5 minutes, until they are tender and onions are carmelized. Add garlic, ginger, pepper, coconut milk, sugar and lime juice. Cook another 3 minutes at a gentle simmer. Taste for seasoning. If not acidic enough, add more lime juice.
- Add chicken and gently combine, cooking another 5 minutes until flavours are combined and have coated the chicken dippers. Chicken should reach a temperature of 160F/70C. Top with chopped parsley (optional) with lime wedges as a garnish.
- Alternately, Steps 1 & 2 can be replaced with a commercially available Red Thai Curry Sauce (ED Smith) or Zesty Orange Ginger Sauce (ED Smith). (Nutritional analysis will be different)
Yield
25
Portion Size
147 g/5.2oz
Category
Chicken
No suggested accompaniments available.
Nutritional Information
| Nutrient | Quantity |
|---|---|
| Calories (39.7% from fat) | 224 kcal |
| Fat | 9.7 gm |
| Saturated Fat | 4.29 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 35 mg |
| Sodium | 444 mg |
| Carbohydrates | 16.3 gm |
| Dietary Fiber | 3.1 gm |
| Sugars | 3.6 gm |
| Protein | 16.9 gm |
| Vitamin A | 42 RE |
| Vitamin C | 31 mg |
| Calcium | 13 mg |
| Iron | 0.55 mg |
| Potassium | 340 mg |
| Phosphorous | 227 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Olive Oil, Extra Virgin | 30 mL | 1 fl oz |
| Onions, Fresh, Diced | 500 g | 1.1 Lbs |
| Red Pepper, Fresh, Diced | 500 g | 1.1 Lbs |
| Garlic, Fresh, Minced | 45 mL | 1.5 Fl oz |
| Ginger, Fresh, Grated | 30 mL | 1 fl oz |
| White Pepper | 2 mL | 0.5 tsp |
| Coconut Milk | 250 mL | 8.5 Fl oz |
| White Sugar | 25 mL | 0.8 Fl oz |
| Lime Juice | 30 mL | 1 fl oz |
| Chicken Dippers | 2.25 Kg | 5 lbs |
| Parsley, Fresh, Finely Chopped | 250 mL | 1.1 cups |