Directions:
- Mix together the rice vinegar, soy sauce, brown sugar and peppercorns.
- Add the chicken breasts (they can be boneless or bone-in).
- Place in the refrigerator to marinate for at least one hour.
- Transfer to a large pot with a lid and cook over low to medium heat for 30 minutes.
- Add the coconut milk and continue to cook for another 15 minutes.
- Remove chicken and let cool until you can pick it off the bone and shred it.
- Strain the sauce.
- Mix the corn starch and water together until there are no lumps.
- Add to the sauce and bring to a simmer for 10 minutes.
- Add in the shredded chicken, heat and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.51 Kcal (1145 kJ) | ||
| Calories from fat | 39.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 4.1mg | 1% | |
| Sodium | 1405.01mg | 59% | |
| Potassium | 165.27mg | 4% | |
| Total Carbs | 51.07g | 17% | |
| Sugars | 8.39g | 34% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 9.11g | 18% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 113.27 Kcal (474 kJ) | ||
| Calories from fat | 16.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 7% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 1% | |
| Sodium | 581.88mg | 59% | |
| Potassium | 68.44mg | 4% | |
| Total Carbs | 21.15g | 17% | |
| Sugars | 3.47g | 34% | |
| Dietary Fiber | 1.54g | 15% | |
| Protein | 3.77g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 4% | |
| Calcium | 13mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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