5 Point Plus Per Serving
Heat 2 teaspoons of the seame oil in a large nonstick skillet set over medium high heat. Add the chiken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate; set aside.
Add 4 of the scallions and 1 tablespoon of the giner to the skillet; cook, stirring constantly until gragrant, about 1 minute. Add the broth and 2 tablespoons of the soy sauce; bring to a boil. Reduce the heat and simmer; cook, covered, until cooked through about 12 minutes. Remove the skillet from the heat; set aside 10 minutes. With a slotted spoon, transfer the chicken to a platter; discard the pan liquid.
Combine the remaining 1 teaspoon of sesame oil, scallion, 2 tablespoons of ginger, 1 tablespoon of soy sauce, and the vinegar, cilantro, and honey into a small bowl. Serve with the chicken.
Serving is 1 piece of chicken and 1 1/2 tablespoons sauce.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 66 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 607.3mg | 21 % | |
Potassium 95.6mg | 3 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.2g | ||
Protein 36g | 51 % | |
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: 224
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