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Vietnamese Caramel Chicken with Baby Bok Choy Recipe

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Vietnamese Caramel Chicken with Baby Bok Choy
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Ingredients

  • 4 teaspoons canola oil
  • 1-1/2 pounds boneless skinless chicken breast, cut into small 1
  • 1 Tablespoon fresh minced ginger
  • 3 garlic cloves, minced
  • 1 large shallot, chopped
  • 1/2 cup chicken stock, divided
  • 1-1/2 tablespoons Splenda Brown Sugar Blend (or 3 tablespoons regular sugar)
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon cornstarch

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 652g
Calories 765  
Calories from Fat 211 28%
Total Fat 23.72g 30%
Saturated Fat 2.85g 11%
Trans Fat 0.21g  
Cholesterol 257mg 86%
Sodium 2448mg 102%
Potassium 1356mg 39%
Total Carbs 28.76g 8%
Dietary Fiber 1.0g 3%
Sugars 18.93g 13%
Protein 104.94g 168%
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