Vietnamese Chicken & Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vietnamese Chicken & Vegetables calories by ingredient
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Delicious ginger chicken with sauce, finished with steamed vegetables. Serve over brown rice. Delicious ginger chicken with sauce, finished with steamed vegetables. Serve over brown rice.
Number of Servings: 4


    4 tbsp soy sauce
    4 tbsp water
    1/2 tsp salt
    2 tbsp. dark brown sugar
    1 tbsp. corn starch
    2 tbsp olive or canola oil
    2 tbsp chopped garlic
    3 tbsp chopped fresh ginger root
    1 lb boneless, skinless chicken breast, cut into 1 inch pieces
    1/3 cup water
    2 cups raw brocolli florets or zuchinni
    1/2 cup sliced red pepper
    cooked 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.

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Member Ratings For This Recipe

  • My only comment is that this recipe isn't gluten free. :( Soy sauce has gluten in it. Swapping it for a soy sauce substitute, or wheat free tamari would make it GF. Otherwise it sounds good. - 10/11/08

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