Asian Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 434.7
  • Total Fat: 7.8 g
  • Cholesterol: 22.5 mg
  • Sodium: 666.4 mg
  • Total Carbs: 70.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 17.8 g

View full nutritional breakdown of Asian Chicken and Vegetables calories by ingredient
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Submitted by:


My husband came up with this and the whole family loved it. My husband came up with this and the whole family loved it.
Number of Servings: 4


    8 oz. Chicken Breast Tenderloins
    1 pkg. Deluxe Stir Fry Vegetable Blend
    1/4 c. Lite Soy Sauce
    1/4 c. Brown Sugar
    2 Tblsp. Sesame Oil
    2 Tblsp. Rice Vinegar
    1 Tblsp. minced fresh ginger
    3 Cloves Garlic
    1/4 c. Orange Juice
    1/2 c. plus 2 Tblsp. Water
    2 Tblsp. Corn Starch
    Red Pepper Flakes (to taste)
    4 c. rice


Cut the chicken into 1" pieces.
Cook chicken till no longer pink in a skillet sprayed with Pam. Add the frozen vegetables, cover and cook (stirring occasionally) till vegetables are cooked.

While the vegetables are cooking, combine soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, orange juice and water in a sauce pan. Combine corn starch with 2 Tblsp water, stirring well, add to the sauce pan. Bring to a boil over medium high heat, stir until thickened and bubbly.
Pour over the chicken and vegetables, serve over rice.
Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KRISHAL.

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