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1.Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
2.Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving
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Serving Size: 1 recipe (948g) | ||
Recipe Makes: 1 | ||
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Calories: 710 | ||
Calories from Fat: 61 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 263.1mg | 81 % | |
Sodium 3362.4mg | 116 % | |
Potassium 2473.3mg | 65 % | |
Total Carbohydrate 44.8g | 13 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 39.4g | ||
Protein 113.8g | 163 % | |
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: 710
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