Try this Thai Basil Chicken recipe, or contribute your own.
Suggest a better description*When handling hot peppers, use plastic gloves as oils are very hot and can burn eyes. PREPARATION: For marinade, chop ginger and hot peppers and combine in a glass dish with soy sauce, sherry and oil. Cut chicken into 1-inch cubes and put in marinade. Cover with plastic wrap and chill at least 4 hours. Trim beans and cut into 1-1/2-inch lengths. Cut squash and carrot into 1/8-inch diagonal slices. Seed yellow pepper and slice into thin strips. Seed and chop hot peppers. COOKING: Heat wok over high heat with the 1 tablespoon oil. While heating, remove chicken cubes from marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry over medium high heat until chicken is almost done about 3 minutes. Remove from work and set aside. Add beans, sliced carrot, and marinade to wok. Cook about 2 minutes, stirring, and then add squash and peppers. Continue cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop and add basil and season with chili oil if desired. Source: Magazine clipping. Converted by MMCONV vers. 1.00 Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 371 | ||
Calories from Fat: 150 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 127.7mg | 4 % | |
Potassium 728.8mg | 19 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.4g | ||
Protein 40.7g | 58 % | |
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: 371
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