1. Rinse chicken, pat dry. Cut cross-wise into 1/8 in thick strips, 2-3 inches long
2. Heat oil in non stick pan then add garlic, galangal, chili, and chicken. Stir often till chicken is no longer pink in the center- 3 to 4 minutes.
3. Mix broth, fish sauce and cornstarch in bowl till smooth. Add to pan and stir till sauce is boiling, about 1 minute. Add basil leaves and stir till just barely wilted, about 30 seconds. Add salt to taste and pour into serving bowl.
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|Serving Size: 1 Serving (762g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 251 (81%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 630.4mg||22 %|
|Potassium 445.1mg||12 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.9g|
|Protein 4.5g||6 %|
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Calories per serving: 308
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