Combine 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|
|Calories from Fat: 205 (77%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 266
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