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Curbside Pickup
Healthnotes Index:

Pan-Asian Chicken Escabeche

Related recipes: Main Dishes, Dairy-Free, Egg-Free, Low-Calorie, Low-Carbohydrate, Low-Sugar
Pan-Asian Chicken Escabeche: Main Image
From: Eat Chicken

Quick Facts

Servings: 4
Cook Time: 15 min.

Sides & Desserts

  1. Delicious Side Dishes
  2. Quick & Easy Recipes

Wine Pairings

  1. Chardonnay
  2. Sauvignon Blanc
Chinese five-spice powder marinade is the secret to this flavorful and aromatic dish.

Ingredients

  • 6 chicken thighs, boneless and skinless
  • 1 Tbs Chinese five spice powder
  • 1 Tbs olive oil
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 jalapeño pepper, seeded
  • 2 cans water chestnuts (5 ounces each)
  • 1 carrot, peeled and cut into 1 inch chunks
  • 1 English cucumber, skin on and cut into 1 inch chunks
  • 2 radishes, halved
  • 1 red onion, quartered
  • 1 clove garlic, minced
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 Tbs cilantro, chopped
  • 2 Tbs parsley, chopped

Directions

  • In large plastic zipper bag, combine Chinese five spice powder, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken thighs to bag, seal well and turn to coat. Marinate chicken in refrigerator for one hour, or up to overnight.
  • While chicken is marinating, place red pepper pieces, yellow pepper pieces, jalapeño pepper pieces, water chestnuts, carrot, cucumber, radishes and red onion in bowl of food processor. Rough chop by pulsing the blade. If food processor is not available, vegetables may be julienned by hand.
  • Place chopped vegetables in large bowl. Add garlic, lime juice, 1/4 cup olive oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place bowl in refrigerator and allow to sit for one hour or up to overnight.
  • Prepare gas or charcoal grill. Place chicken on grill and cook, turning, until done throughout, about 6 minutes per side. Cool and shred meat coarsely.
  • Add chicken to vegetable salad mixture. Add cilantro and parsley; stir well to combine.

Nutrition Facts

Calories 353
  Calories from Fat 189 (54%)
(33%)Total Fat 21g
(17%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
(29%)Cholesterol 86mg
(29%)Sodium 691mg
(18%)Potassium 641mg
Total Carbohydrate 19g
(17%)Dietary Fiber 4g
Sugars 5g
Sugar Alcohols 0g
(45%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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