Combine chicken, 2 tbs oil, chillies and garlic in a medium bowl. Cover and refrigerate for 10 minutes. Heat a wok over high heat. Add 1 tsp oil and heat until hot. Add half the chicken and stir-fry for 2-3 minutes or until chicken is cooked. Remove and repeat using 1 tsp oil and remaining chicken. Set chicken aside. Add remaining 2 tsp oil, green onions and snow peas to wok and stir-fry for 1 minute. Stir in stock, cover and cook for 1 minute or until snow peas are bright green. Add chicken and Thai basil leaves and stir-fry for 1 minute. Serve immediately with steamed rice. Recipe courtesy Sue Dodd, Sydney Markets Per serving: 627 Calories (kcal); 55g Total Fat; (76% calories from fat); 9g Protein; 28g Carbohydrate; 0mg Cholesterol; 741mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1106g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 523 (86%)|
|Amt Per Serving||% DV|
|Total Fat 58.1g||77 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 9.5mg||3 %|
|Sodium 455.8mg||16 %|
|Potassium 469.4mg||12 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13.9g|
|Protein 9.6g||14 %|
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Calories per serving: 611
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