| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Janes | 1 | Servings |
INGREDIENTS
| 600 | g | Chicken fillets, trimmed & |
| thinly | ||
| sliced | ||
| 1/4 | c | Peanut oil |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 801
Calories From Fat: 540
Total Fat: 60.9g
Cholesterol: 2.4mg
Sodium: 2674.8mg
Potassium: 1874.7mg
Carbohydrates: 38.8g
Fiber: 15.6g
Sugar: 14.9g
Protein: 30.9g