4 Serves
75 Mins
Slice the chicken breast into thin strips and place them in a bowl to marinate with soy sauce and coconut milk.
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Sri LankanVitamin E
3 mg / 15 mgVitamin K
36 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
63 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
613 mg / 1,250 mgPotassium
738 mg / 4,700 mgSodium
1666 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
17 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Thread the marinated chicken onto wooden skewers.
Heat a small amount of oil in a frying pan over medium-high heat.
Cook the chicken skewers in the frying pan until golden brown and cooked through, turning occasionally.
Season the skewers with salt and pepper before serving hot with peanut sauce.
12
g16
g11
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Indonesian14
g30
g33
g
Italian