Directions:
- In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside.
- Heat a wok or a large deep skillet over high heat.
- Add oil and swirl to coat pan.
- Add garlic and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer.
- Cook, until edges turn white, about 1 minute; toss well.
- Add cauliflower florets and onion and toss well.
- Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes.
- Add fish sauce mixture and toss well.
- Cook, undisturbed, until chicken is cooked through, about 1 minute more.
- Add cucumber chunks and cherry tomatoes.
- Give one more good toss to mix everything well.
- Transfer to a serving plate; serve hot or warm.
- May serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.77 Kcal (803 kJ) | ||
| Calories from fat | 76.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 13% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 1580.53mg | 66% | |
| Potassium | 742.9mg | 16% | |
| Total Carbs | 15.46g | 5% | |
| Sugars | 8.95g | 36% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 15.63g | 31% | |
| Vitamin C | 75.9mg | 126% | |
| Iron | 0.2mg | 1% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.52 Kcal (270 kJ) | ||
| Calories from fat | 25.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 13% | |
|---|---|---|---|
| Cholesterol | 11.26mg | 11% | |
| Sodium | 531.76mg | 66% | |
| Potassium | 249.94mg | 16% | |
| Total Carbs | 5.2g | 5% | |
| Sugars | 3.01g | 36% | |
| Dietary Fiber | 1.26g | 15% | |
| Protein | 5.26g | 31% | |
| Vitamin C | 25.5mg | 126% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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