Spicy Thai Chicken
Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 | ||
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Calories: 233 | ||
Calories from Fat: 108 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 65mg | 20 % | |
Sodium 508.3mg | 18 % | |
Potassium 349.5mg | 9 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.1g | ||
Protein 26.8g | 38 % | |
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: 233
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