Try this Thai Stir-Fry with Shredded Vegetables recipe, or contribute your own.
Suggest a better descriptionMethod Blend all spices and oil to make thick paste. Chop chicken to bite-size pieces. Heat wok and add a litte oil. Fry chicken for few mins. Add mushrooms Add paste. Continue cooking for a few secs. Serve immediately. 2/6 4-Tel 330 Mon 18 Jan C4 19:01:15 Method for vegetables: 1 Mix together soy sauce, lemon juice, ginger, garlic and chilli for veg. 2 Heat a little oil in wok, add vegetables and the rest of the ingredients, and cook on a medium-to- hot heat. 3 Add rice to a pan of boiling water. 4 Plate up finished vegetables onto rice (already on the plate) and pile on chicken. Recipe by: Late Lunch
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Serving Size: 1 Serving (2249g) | ||
Recipe Makes: 1 | ||
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Calories: 2185 | ||
Calories from Fat: 1291 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.4g | 191 % | |
Saturated Fat 37.4g | 187 % | |
Monounsaturated Fat 59.5g | ||
Polyunsanturated Fat 34.4g | ||
Cholesterol 562.5mg | 173 % | |
Sodium 3112.3mg | 107 % | |
Potassium 5799.8mg | 153 % | |
Total Carbohydrate 69.5g | 20 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 43.8g | ||
Protein 166.8g | 238 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2185
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