Thai Basil Chicken

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

2 tablespoons (30ml) vegetable oil

1 teaspoon (6-7g) sriracha sauce

1 teaspoon (1g) crushed red pepper

1 medium onion, (chopped)

4 cloves garlic, (sliced, about 3 tablespoons)

1 pound (450g) skinless, boneless chicken breasts, (cut into bite-size pieces)

2 teaspoon (10g) brown sugar

1 tablespoon (15ml) or more fish sauce (adjust to taste)

1 tablespoon (15ml) soy sauce

¾ cup (15g) fresh basil leaves (10 or more leaves)

Wskazówki

If serving this dish with rice, start cooking the rice before you cook the chicken.

Heat oil in a wok or saucepan, swirl to coat the pan, and add onions, garlic, sriracha sauce, and pepper flakes—sauté until fragrant, 2-3 minutes. Be careful not to let it burn.

Add chicken and cook until it's no longer pink and is slightly browned (7-10 minutes). You can add a little water, if desired, to prevent burning.

Add the brown sugar, fish sauce, and soy sauce. Continue simmering until the sauce thickens and the chicken cooks through.

Finally, stir in the basil leaves. Turn the heat off once the leaves wilt.

Serve it on a serving platter with steamed rice for an authentic Thai dish.

Wartości Odżywcze

• Wielkość Porcji: 240 g
• Kalorie: 237 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 73 mg
• Sód: 685 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 27 g