Try this Thai Chicken with Basil recipe, or contribute your own.
Suggest a better descriptionCut chicken into fingernail size cubes - set aside Chop garlic - set aside Mince chili pepper - set aside Cut bell pepper and carrots into thin strips. Mix Fish sauce, soy sauce and water together, set aside. Measure out sugar; set aside. Heat wok or deep skillet over medium high heat. Add the oil and swirl to coat pan. Drop a piece of garlic into pan, if it sizzles immediately, the oil is ready. Add the rest of the garlic and toss briefly. Add the minced chili and toss until the garlic begins to turn golden, 15 sec. Add cubed chicken, and stir fry until flesh changes color, about 1 minute. Add fish sauce mixture and stir fry to combine well with meat, about 1 minute. Add sugar and stir fry for another 30 seconds. Add basil and sliced bell peppers and carrots and toss. Stir fry until the basil begins to wilt. Transfer to serving bowl - serve hot. Makes 2 portions. Adapted From Washington Post, "Real Thai" by Nancie McDermott == Courtesy of Dale & Gail Shipp, Columbia Md. ===
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: 2 | ||
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Calories: 558 | ||
Calories from Fat: 105 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 197.3mg | 61 % | |
Sodium 1887.1mg | 65 % | |
Potassium 1225.7mg | 32 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 25.4g | ||
Protein 81.6g | 117 % | |
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: 558
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