• med fat 6.58g 6.58%
  • med sat fat 1.65g 1.65%
  • med salt 309.34mg 0.30%
  • low sugar 4.64g 4.64%
*As guideline of daily recommended intake per 100g

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Ingredients:

Marinade
Glaze

Cooking method:

  1. Preheat oven to 180°C.  
  2. Dice the chicken and set aside.
  3. Prepare the marinade in a large bowl by mixing the curry paste, oyster sauce, coriander and sesame oil together.
  4. Mix the chicken pieces into the marinade by hand, ensuring chicken is well covered. Allow to stand for 1 hour.
  5. In a small pot bring the palm sugar and water to the boil and cook until the sugar is dissolved.  Add the soy sauce and coriander.  Mix gently. Remove from heat and set aside.
  6. Place marinated chicken on a flat oven tray and roast for 45 minutes or until chicken is cooked through.
  7. Brush glaze over each chicken piece and serve immediately with mixed greens.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
119.95g
100.00g
Energy (kJ)
767.09kJ
639.48kJ
Protein (g)
21.83g
18.20g
Total fat (g)
7.89g
6.58g
- Saturated fat (g)
1.98g
1.65g
- Polyunsaturated fat (g)
1.48g
1.23g
- Monounsaturated fat (g)
3.38g
2.81g
Cholesterol (mg)
66.05mg
55.06mg
Carbohydrate-available (g)
5.90g
4.92g
CarbohydrateSE (g)
5.87g
4.90g
- Sugars (g)
5.56g
4.64g
Water (g)
82.42g
68.71g
Dietary fibre (g)
0.54g
0.45g
Thiamin (mg)
0.10mg
0.08mg
Riboflavin (mg)
0.11mg
0.09mg
Niacin (mg)
5.11mg
4.26mg
Niacin equivalents (mg)
9.98mg
8.32mg
Vitamin C (mg)
0.96mg
0.80mg
Total folate (ug)
9.19ug
7.66ug
Total vitamin A equivalents (ug)
21.36ug
17.81ug
Retinol (ug)
17.68ug
14.74ug
Beta carotene equivalents (ug)
22.17ug
18.48ug
Sodium (mg)
371.06mg
309.34mg
Potassium (mg)
305.21mg
254.44mg
Magnesium (mg)
31.43mg
26.20mg
Calcium (mg)
20.04mg
16.71mg
Phosphorus (mg)
244.43mg
203.77mg
Iron (mg)
1.15mg
0.95mg
Zinc (mg)
0.87mg
0.73mg

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