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Spicy Thai Chicken Recipe
|Asian fish sauce||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Skinless boneless chicken breast halves||4 Small, sliced|
|Vegetable oil||2 Teaspoon|
|Onion||1 Large, cut into 1/4 inch thick slices|
|Red chilies/Green chilies||2 , seeded and cut into match stick thin strips|
|Minced peeled fresh ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed with garlic press|
|Loosely packed fresh basil||1 1⁄2 Cup (24 tbs)|
|Basil sprigs||2 , garnish|
Serving size: Complete recipe
Calories 1196 Calories from Fat 197
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 3.9 g19.7%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 4804 mg200.2%
Total Carbohydrates 67 g22.4%
Dietary Fiber 14.2 g56.7%
Sugars 33 g
Protein 183 g365%
Vitamin A 536.4% Vitamin C 257.1%
Calcium 108% Iron 125.5%
*Based on a 2000 Calorie diet
Let marinate 5 minutes.
In nonstick 12 inch skillet, heat vegetable oil over medium high heat until very hot.
Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes.
With slotted spoon, remove chicken to plate.
Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender crisp, about 4 minutes.
Stir in chiles, ginger, and garlic; cook 1 minute longer.
Return chicken to skillet; heat through.
Stir in basil leaves just before serving.
Garnish with basil sprigs.