| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Thai |
La, Times |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Oil -; (to 3 tbspns) |
| 3 |
|
Garlic cloves; chopped |
| 3 |
lg |
Thinly sliced serrano chiles ; (to 4) |
| 1 1/2 |
c |
Ground chicken |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Sweet soy sauce |
| 3 1/2 |
tb |
Fish sauce |
| 1 |
tb |
Chile paste in soybean oil |
| 1 1/2 |
c |
Sliced white onions |
| 1/2 |
c |
Sliced green bell pepper |
| 1 |
c |
Thai basil leaves |
| 1 |
ts |
White pepper |
INSTRUCTIONS
Heat wok over high heat. Add oil, garlic and chiles and cook until garlic
begins to brown, about 30 seconds. Add chicken and cook, stirring, until
chicken begins to brown, 2 to 3 minutes. Add dark and sweet soy sauces and
fish sauce and stir-fry until liquid is reduced by 1/2, about 3 minutes.
Stir in chile paste. Add onions and bell pepper and cook until chicken is
cooked through, 5 to 6 minutes. Stir in basil leaves, then add pepper and
stir until combined. Serve with rice. Yields 4 to 6 servings.
Each of 6 servings without rice: 107 calories; 892 mg sodium; 16 mg
cholesterol; 6 grams fat; 8 grams carbohydrates; 8 grams protein; 0.37 gram
fiber
Comments: Instead of ground chicken, you can use diced chicken, diced pork,
shrimp or even tofu.
Recipe Source: Los Angeles Times - 03-28-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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