Thai Chicken Stir-fry with Basil & Mint

• 분량: 4 servings
• 총 시간: 15 minutes

재료

12 oz. boneless skinless chicken breast or thighs (340g, sliced into thin strips)

1 teaspoon cornstarch

1 teaspoon vegetable oil (plus 2 tablespoons)

3 cloves garlic (thinly sliced)

1 small onion (thinly sliced)

1 fresh holland or Thai bird chili (de-seeded and thinly sliced)

2 teaspoons soy sauce

1 teaspoon dark soy sauce

2 teaspoons oyster sauce

1 tablespoon fish sauce

½ teaspoon sugar

1 cup fresh Thai basil leaves

1 cup mint leaves

방향

Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.

Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.

Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.

Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.

노트

Really good- B and C loved. Ate whole thing.

Fast, easy

영양 정보

• 칼로리: 229 kcal
• 지방 전체: 14 g
• 포화 지방: 5 g
• 콜레스테롤: 64 mg
• 나트륨: 752 mg
• 탄수화물 전체: 8 g
• 식이섬유: 2 g
• 총 당류: 3 g
• 단백질: 18 g