4 Serves
58 Mins
11 g
2 g
54 g
Soak the bamboo skewers in water for 20 minutes to prevent burning during the cooking process.
Ingredients, vitamins, and health benefits
Water
Chicken Thighs
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
153 mg / 4,700 mgSodium
65 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Cut the chicken thighs and green onions into uniform bite-sized pieces.
Thread the chicken and green onions alternately onto the soaked bamboo skewers.
Heat the vegetable oil in a frying pan over medium-high heat.
Place the skewers in the pan and cook until the chicken is browned and cooked through, turning occasionally.
Season the skewers with salt and pepper before serving hot.
Green Onions
Vegetable Oil
Salt And Pepper
Vitamin A
87 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
153 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
12
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Japanese
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g