Orange Ginger Chicken and Veggies
30 mins (prep 20, cooking 10)
17 ingredients
4 servings
Here is a refreshing way to use leftover poultry adapted from Light and Tasty magazine. Serve over rice with a salad and you have a nice meal.

Categories:  poultry , low-sat.-fat , equipment , low-carb , one-dish-meal , low-in... , time-to-make , asian , low-calorie , <-30-mins , easy , main-dish , meat , inexpensive , vegetable , stove-top ,
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Serving Size (199.61 g)
Servings 4
Amount per Serving
Calories 316.67 Calories from Fat 138.78
% Daily Value *
Total Fat 15.42g 94.91%
Saturated Fat 0.93g 18.63%
Trans Fat 0.02g %
Cholesterol 82.78mg 110.38%
Sodium 87.37mg 14.56%
Total Carbohydrate 15.06g 20.08%
Dietary Fiber 1.89 g 30.21%
Sugars 3.41 g %
Protein 29.64g 237.08%
Vitamin A 4141.52IU% Vitamin C 4.87mg%
Calcium 29.33mg% Iron 2.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground ginger, reduced-sodium chicken broth, reduced sodium soy sauce, broccoli florets, yellow pepper, mandarin orange segments