Try this Thai Basil Chicken recipe, or contribute your own.
Suggest a better descriptionIn a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. Set aside.
In a skillet or wok, heat the oil over medium heat. Stir in onion, garlic and ginger. Cook about 3 minutes. Mix in the chicken strips and cook until no longer pink. Stir in coconut milk mixture. Continue cooking until liquid is reduced by about one third. Mix in mushrooms, green onions and basil. Cook until heated through. Serve over jasmine rice.
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Serving Size: 1 Serving (2781g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3968 | ||
Calories from Fat: 1668 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 185.3g | 247 % | |
Saturated Fat 73.2g | 366 % | |
Monounsaturated Fat 64g | ||
Polyunsanturated Fat 32.4g | ||
Cholesterol 680.4mg | 209 % | |
Sodium 762.3mg | 26 % | |
Potassium 7653.3mg | 201 % | |
Total Carbohydrate 347.3g | 102 % | |
Dietary Fiber 24.3g | 97 % | |
Sugars, other 322.9g | ||
Protein 228.8g | 327 % | |
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: 3968
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