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- 1 tablespoon cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
- 1 tablespoon fish sauce
- 3 pounds chicken legs and thighs, rinsed and patted dry
- 2 (14 ounce) cans chicken broth
- 1 chayote squash, peeled and cut into bite-sized pieces
- salt and pepper to taste
- 1 head bok choy, chopped
- 1/2 pound spinach
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 22.9g|
|Saturated Fat 5.7g|
|Total Carbohydrate 14.1g|
|Dietary Fiber 4.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|