Lunch

Chet's Asian Chicken and Vegetables is for Lunch.

Chet's Asian Chicken and Vegetables takes 25 minutes to prepare.

Chet's Asian Chicken and Vegetables takes 25 minutes to cook.

Chet's Asian Chicken and Vegetables makes 2 servings.

The ingredients for Chet's Asian Chicken and Vegetables are:

2 cup, chopped Cabbage, fresh
0.5 cup slices Carrots, cooked
1 cup frozen brocolli florets
1 cup Snap peas
0.5 cup slices Waterchestnuts (water chestnuts)
.5 serving corn, steam fresh mini corn on the cob
4 tbsp kikoman teriyaki baste and glaze (by SAFETYPATROL234)
4 tbsp Mama tang's Sweet Asian Vinaigrette (by JUNES-HOPE)
1 tbsp Sesame Seeds
10 ounces Chicken Breast (cooked), no skin, roasted

Here is how you make Chet's Asian Chicken and Vegetables:

Chicken1. add chicken to skillet and cook on medium heat until about 80 cooked through. Add teryaki sauce and continue to cook until done.Vegetables1. Chop cabbage, carrots and broccoli and put in skillet with enough water to keep from sticking. Add sugar peas, chestnuts, corn and sesame seeds. Cook for about 8 minutes until soft. 2. Add Mama Tang's Viniagrette and sautee for another 2 minutes. Serving Size: makes 2 servings Number of Servings: 2Recipe submitted by SparkPeople user CHET210.

The nutritional information for Chet's Asian Chicken and Vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 409.1

• Total Fat: 9.7 g
• Cholesterol: 87.8 mg
• Sodium: 1,019.3 mg
• Total Carbs: 39.6 g
• Dietary Fiber: 6.7 g
• Protein: 37.1 g

Chet's Asian Chicken and Vegetables is Asian cuisine.