| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Janes, O’, Brien |
1 |
servings |
INGREDIENTS
| 600 |
g |
Chicken fillets; trimmed & thinly |
|
|
; sliced |
| 1/4 |
c |
Peanut oil |
| 2 |
sm |
Red chillies; roughly chopped |
| 2 |
|
Garlic cloves; crushed |
| 6 |
|
Green onions; thinly sliced |
| 250 |
g |
Snow peas; trimmed |
| 1/3 |
c |
Chicken stock |
| 1 1/2 |
c |
Thai basil leaves |
|
|
Steamed rice; to serve |
INSTRUCTIONS
Combine chicken, 2 tbs oil, chillies and garlic in a medium bowl. Cover and
refrigerate for 10 minutes.
Heat a wok over high heat. Add 1 tsp oil and heat until hot. Add half the
chicken and stir-fry for 2-3 minutes or until chicken is cooked. Remove and
repeat using 1 tsp oil and remaining chicken. Set chicken aside.
Add remaining 2 tsp oil, green onions and snow peas to wok and stir-fry for
1 minute. Stir in stock, cover and cook for 1 minute or until snow peas are
bright green.
Add chicken and Thai basil leaves and stir-fry for 1 minute. Serve
immediately with steamed rice.
Recipe courtesy Sue Dodd, Sydney Markets
Converted by MC_Buster.
Per serving: 627 Calories (kcal); 55g Total Fat; (76% calories from fat);
9g Protein; 28g Carbohydrate; 0mg Cholesterol; 741mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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