Try this Five-Spice Vietnamese Chicken recipe, or contribute your own.
Suggest a better descriptionNotes: VERY Low-Cal! Serve with Grilled Corn on the Cob or rice and salad. To prepare marinade, in gallon-size sealable plastic bag, combine scal- lions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 4 hours or overnight, turning bag over occasinally. Place grill rack 5: from coals. Prepare grill according to manufac- turers directions. Grill chicken 25-30 minutes, brushing with marinade and turning occa- sionally, until chicken is cooked through. Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g fat, 2 g car, 107 mg sod, 54 mg chol. per Valerie Whittle Submitted By SAM WARING
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 4 | ||
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Calories: 252 | ||
Calories from Fat: 154 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 94.1mg | 29 % | |
Sodium 123.2mg | 4 % | |
Potassium 241.7mg | 6 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.7g | ||
Protein 19.6g | 28 % | |
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: 252
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