cambodian

Pepper Lime Chicken With Tomato Cucumber Salad

Name: Pepper Lime Chicken With Tomato Cucumber Salad
Yield: 1 serving
Cuisine: cambodian
Ingredients: 242 g chicken thigh, boneless skinless, bite-size pieces; 205 g tomato, cut into wedges; 169 g cucumber, sliced; 14 g fish sauce; 22 g lime juice; 10 g palm sugar; 4 g black peppercorns, crushed; 7 g garlic, minced; 27 g vegetable oil

This stir-fried dish pairs chicken thigh, boneless skinless, bite-size pieces with tomato, cut into wedges, cucumber, sliced and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

30 g Carbohydrates

37 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

242g chicken thigh, boneless skinless, bite-size pieces 293 kcal
205g tomato, cut into wedges 37 kcal
169g cucumber, sliced 25 kcal
14g fish sauce 5 kcal
22g lime juice 7 kcal
10g palm sugar 39 kcal
4g black peppercorns, crushed 1 kcal
7g garlic, minced 10 kcal
27g vegetable oil 239 kcal

Cooking instructions

fish saucelime juicepalm sugarblack peppercorns
Stir together fish sauce, lime juice, palm sugar, and crushed peppercorns to make a quick dressing.
chicken thigh
Toss chicken with half the dressing; marinate 10 minutes.
chicken thighvegetable oil
Heat oil in a skillet over medium-high heat. Cook chicken 6-8 minutes, turning, until browned and cooked through.
tomatocucumber
Toss tomato and cucumber with the remaining dressing.
chicken thigh
Serve chicken with the fresh salad on the side; spoon extra dressing over the chicken.