Combine the shallot, garlic, brown sugar, five-spice powder, sesame oil, vegetable oil and fish sauce. Spread about half of the mixture on the chicken and marinate 30 minutes at room temperature, or refrigerate for longer marination, up to 24 hours. Place the chicken on a rack in a roasting pan. Bake in a preheated, 350-degree oven 15 minutes. Stir the lime juice into the remaining five-spice mixture. Spoon over the chicken and continue baking 15-20 minutes, until the chicken tests done. Let each person squeeze lime juice over the chicken. Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates Source: "The Simple Art of Vietnamese Cooking" by Binh Duong and Marica Kiesel - San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (57%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 72.8mg||2 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 5.5g|
|Protein 0.5g||1 %|
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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: 44
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