Try this thai veg stir-fry recipe, or contribute your own.Suggest a better description
marinade chicken overnight in oyster sauce, olive oil, chicken stock
chop veggies and garlic
cook egg noodles
heat coconut oil in wok
add chicken strips
add blanched veggies
add mushroom soya sauce, chicken stock, sugar, oyster sauce
serve with crushed chilli and lemon wedges
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|Serving Size: 1 Serving (1090g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 319 (24%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 246.7mg||76 %|
|Sodium 2553.4mg||88 %|
|Potassium 1942.3mg||51 %|
|Total Carbohydrate 227.5g||67 %|
|Dietary Fiber 31.8g||127 %|
|Sugars, other 195.7g|
|Protein 61.7g||88 %|
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Calories per serving: 1342
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