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Thai Spiced Chicken and Carrots Recipe

Thai Spiced Chicken and Carrots Recipe

4 servings



1 pound boneless, skinless chicken breast, cubed

4 carrots, diagonally sliced

1 tablespoon each: minced gingerroot, garlic, reduced-sodium soy sauce

1 can reduced-sodium fat-free chicken broth

3/4 cup green onions

1 tablespoon Thai peanut sauce

1 teaspoon sugar

1/2-1 teaspoon Asian sesame oil

3 cups cooked rice, warm


Combine chicken, carrots, gingerroot, garlic, soy sauce, and broth in large saucepan. Heat to boiling, reduce heat and simmer, covered, until chicken is cooked and carrots are tender, about 15 minutes. Stir in green onions, peanut sauce, sugar and sesame oil, simmer 5 minutes. Serve over rice.


Per Serving:

Calories: 250

% of calories from fat: 11

Fat (gm): 3.1

Saturated fat (gm): 0.7

Cholesterol (gm): 51.7

Sodium (mg): 203

Protein (gm): 28.4

Carbohydrate (gm): 29

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