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Suggest a better descriptionCombine soy sauce, lime juice and ginger. Put chicken chunks in a bowl, pour soy mixture over them, and marinate, refrigerated, about 1/2 hour or more. In a wok, heat 1 tbsp. vegetable oil over medium heat. Add garlic; stir-fry about 30 seconds. Add onion and cook until just translucent. Remove chicken pieces from marinade (reserve) and add to wok in small batches; brown and remove. Add sesame oil and cabbage and cook about 5 minutes or until cabbage is tender. Add zucchini, squash, browned chicken pieces and reserved marinade. Cook about 4 more minutes or until chicken is just done; add chile garlic sauce and stir well to distribute. Serve over steamed white rice. Posted to CHILE-HEADS DIGEST by Kit Anderson
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 1 servings | ||
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Calories: 266 | ||
Calories from Fat: 205 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1011.2mg | 35 % | |
Potassium 229.3mg | 6 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11.6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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