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Honey Ginger Chicken

Yield: Yields enough for 16 summer rolls.

Use this recipe as a filling for Summer Rolls.


  • 2 Tbs. fish sauce
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. soy sauce
  • 1 Tbs. honey
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 3/4 lb. boneless, skinless chicken breast
  • 2 Tbs. vegetable oil

Nutritional Information

  • Nutritional Sample Size based on two rolls
  • Calories (kcal) : 88
  • Fat Calories (kcal): 39
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 23
  • Sodium (mg): 602
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 9


  • In a medium bowl, combine the fish sauce, ginger, soy sauce, honey, salt, and pepper; stir to mix everything well. Cut the chicken into long, slender strips (1/4 inch thick), add to the bowl, and toss to coat with the marinade. Set aside for 15 to 20 minutes or cover and refrigerate for up to one day.
  • Heat the oil in a 10-inch skillet over medium- high heat. Add the chicken and the marinade and cook, stirring occasionally, until the chicken strips are cooked through, about 3 minutes. Transfer the chicken to a plate, cover loosely, and let cool to room temperature (or refrigerate, covered, until ready to roll). Use in Summer Rolls.


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