Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Add the Vegetables along with the Thai Basil, cook for another 45 seconds. Season with the Chili Sauce and Fish Sauce. De-glaze the wok with stock and serve. Serve with rice. Recipe by: BangkokCuisine, Modified by Art Guyer Posted to Kitmailbox Digest by "Beach_Bum@usa.net"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (695g)|
|Recipe Makes: 1|
|Calories from Fat: 206 (38%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 5g|
|Cholesterol 145.9mg||45 %|
|Sodium 6851.4mg||236 %|
|Potassium 1667.5mg||44 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 21g|
|Protein 57.8g||83 %|
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: 545
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