Vietnamese Chicken & Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tbsp soy sauce4 tbsp water1/2 tsp salt2 tbsp. dark brown sugar1 tbsp. corn starch2 tbsp olive or canola oil2 tbsp chopped garlic3 tbsp chopped fresh ginger root1 lb boneless, skinless chicken breast, cut into 1 inch pieces1/3 cup water2 cups raw brocolli florets or zuchinni1/2 cup sliced red peppercooked brown rice
Combine soy sauce, water, salt. cornstarch and brown sugar in small bowl. Set aside.
Heat 1 tbsp oil in stainless steel fry pan or wok. Cook ginger and garlic for about 15 seconds, until fragrant. Remove from pan and set aside.
Pour remaining oil into pan, return to heat. Add chicken pieces and cook, turning constantly until meat is browned. Add ginger and garlic to pan along with 1/3 cup water. Cover and simmer on low heat for 10 minutes until chicken is thoroughly cooked. Add raw vegetables and steam for a few minutes.
Pour sauce around sides of pan. Stir until sauce thickens. Add green onion. Combine well. Serve over brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user BENSON37.
Heat 1 tbsp oil in stainless steel fry pan or wok. Cook ginger and garlic for about 15 seconds, until fragrant. Remove from pan and set aside.
Pour remaining oil into pan, return to heat. Add chicken pieces and cook, turning constantly until meat is browned. Add ginger and garlic to pan along with 1/3 cup water. Cover and simmer on low heat for 10 minutes until chicken is thoroughly cooked. Add raw vegetables and steam for a few minutes.
Pour sauce around sides of pan. Stir until sauce thickens. Add green onion. Combine well. Serve over brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user BENSON37.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 7.2 g
- Cholesterol: 10.3 mg
- Sodium: 1,221.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.2 g
- Protein: 7.0 g
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