| 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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