| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Vegetables, Grains | Thai | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | T | Low-sodium chicken broth or |
| water | ||
| 2 | t | Fish sauce |
| 2 | t | Sugar |
| 1 | t | Reduced-sodium soy sauce |
| 1 | lb | Boneless, skinless chicken |
| breasts all visible fat | ||
| removed | ||
| 1 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 714
Calories From Fat: 167
Total Fat: 18.9g
Cholesterol: 14.7mg
Sodium: 2715.8mg
Potassium: 2313.8mg
Carbohydrates: 68.5g
Fiber: 14.7g
Sugar: 37.8g
Protein: 75g