Photo: Lily Banse
Ginger Chicken With Julienned Vegetables Recipe
9 ingredients
4 servings
openrecipes
Buy an ``important`` piece of ginger for this recipe (larger pieces are easier to peel and slice, and smaller ones dry out fast). Keep it wrapped in the freezer...
Estimated Nutrition (whole recipe, rough)
271
Calories
34g
Protein
4g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium carrots, cut in julienne strips
- 1 medium zucchini, cut in julienne strips
- 1/2 red, green or yellow pepper, cut in julienne strips
- 1 medium onion, sliced, about 1 cup
- 8 paper towels
- 2 whole boneless chicken breasts, skinned, cut in half, about 1 pound
- 2 teaspoons finely minced fresh ginger
- 12 thinly sliced lemon slices
- 4 tablespoons fresh snipped parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes