Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice. Look for fish sauce in your grocery store's Asian foods section.
1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 342 | ||
Calories from Fat: 198 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 85mg | 26 % | |
Sodium 510.6mg | 18 % | |
Potassium 446.6mg | 12 % | |
Total Carbohydrate 15.3g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 12.8g | ||
Protein 23g | 33 % | |
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: 342
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