| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Vegetables, Grains | Thai | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | tb | Low-sodium chicken broth or water |
| 2 | ts | Fish sauce |
| 2 | ts | Sugar |
| 1 | ts | Reduced-sodium soy sauce |
| 1 | lb | Boneless; skinless chicken breasts, all visible fat removed |
| 1 | ts | Vegetable oil |
| 2 | Cloves garlic; minced, or 1 teaspoon bottled minced garlic | |
| 1 | Serrano pepper; seeded and chopped (optional) | |
| 2 | c | Broccoli florets; (about 4 ounces) |
| 2 | Carrots; cut into very thin strips | |
| 4 | Green onions; cut into 1-inch pieces | |
| 1/4 | c | Fresh basil leaves; firmly packed |
| 2 | c | Rice; cooked, jasmin preferred |
INSTRUCTIONS
SAUCE In a small bowl, combine sauce ingredients. Set aside. Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside. Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through. Serve over cooked rice. Yield: 4 servings Notes: Recipe courtesy of Carol Ritchie, "American Heart Association Low-Fat, Low-Cholesterol Cookbook" Recipe by: Cooking Live Show #CL9077 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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