Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
772
Calories
51g
Protein
34g
Fat
77g
Carbs
Counts 21 of 25 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Honey | 1 tbsp (21g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Capsicum | not in our table | 0 |
| Sauce | not in our table | 0 |
| Seed | not in our table | 0 |
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
- 1 null cucumber, julienned
- 3 null carrots, peeled and shredded
- 2 null medium zucchini squash, "zoodled"
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons Sriracha
- 1 lime lime juice
- 2/3 cup creamy peanut butter
- 2/3 cup extra virgin olive oil
- 2 tablespoons sesame seeds, toasted
- 2 teaspoons minced fresh ginger
- 4 cloves garlic, minced
- 4 tablespoons honey
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 1/2 cup rice vinegar
- 2 pounds boneless skinless chicken tenderloin strips
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 1/3 cup olive oil for marinade
- 2 tablespoons olive oil for cooking
- 1/2 cup freshly squeezed lemon juice
- 1/2 head purple cabbage, thinly sliced
- 1 null red bell pepper, seeds and veins removed and thinly sliced
- 1 package 8-ounce snap peas, sliced in half
- 1 null jalapeno pepper, thinly sliced (optional)
- 6 null scallions, sliced on the diagonal
- 1/4 cup chopped cilantro (optional)
- 2/3 cup salted dry-roasted peanuts, smashed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista