Thai Vegetable Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.6
- Total Fat: 6.0 g
- Cholesterol: 49.3 mg
- Sodium: 557.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.5 g
- Protein: 22.7 g
View full nutritional breakdown of Thai Vegetable Chicken calories by ingredient
Number of Servings: 4
Ingredients
-
2 chicken breast
1/8 tsp salt
½ tbsp oil
5 mushrooms
½ cup snap peas
½ cup broccoli steamed
2 celery stalks
1 carrot
1 tbsp red pepper diced
1 tbsp orange pepper diced
1 tbsp yellow pepper diced
1/3 medium onion
3 garlic cloves
½ tbsp peanut butter
3 tablespoons sweetened chili sauce
1 packet Splenda
2 tsp oyster sauce
¼ cup lemon juice
1 cup chicken broth
Directions
Marinate chicken in 2 tbsp oyster sauce for 30 minutes or longer.
Steam the broccoli. Dice chicken and cook with onion, peppers, garlic, mushrooms, snap peas, and oil. Add broccoli when chicken is cooked and vegetables are at the consistency of your choice. Add spices that suit your taste.
In a seperate pan, bring chili sauce, splenda, and oyster sauce to a boil, stirring frequently. Add lemon juice and peanut butter, stir until smooth. Pour over chicken and vegetables.
Serve over brown rice or tofu with peas on the side (not included in calorie count).
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRISP808.
Steam the broccoli. Dice chicken and cook with onion, peppers, garlic, mushrooms, snap peas, and oil. Add broccoli when chicken is cooked and vegetables are at the consistency of your choice. Add spices that suit your taste.
In a seperate pan, bring chili sauce, splenda, and oyster sauce to a boil, stirring frequently. Add lemon juice and peanut butter, stir until smooth. Pour over chicken and vegetables.
Serve over brown rice or tofu with peas on the side (not included in calorie count).
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRISP808.