Thai Chilli Basil Chicken

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 15 minutes

Składniki

225g / 7oz chicken thigh fillets (, skinless boneless, cut into bite size pieces)

1 green onion (, cut into 4cm / 2" lengths.)

1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1)

2 garlic cloves (, large, finely chopped (Note 2)

1 birds eye or Thai chilli (, deseeded and finely chopped)

1 1/2 tbsp oil (peanut, vegetable or canola)

2 tsp oyster sauce

1 tsp light soy sauce (Note 3)

1 tsp dark soy sauce (or all purpose) (Note 3)

1 tsp sugar

2 tbsp water

Steamed jasmine rice

Wskazówki

Put Sauce ingredients in a small bowl and mix to combine.

Heat oil in wok or pan over high heat.

Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.

Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.

Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

Wartości Odżywcze

• Wielkość Porcji: 160 g
• Kalorie: 360 kcal
• Tłuszcz Całkowity: 29 g
• Tłuszcz Nasycony: 6 g
• Cholesterol: 110 mg
• Sód: 588 mg
• Węglowodany Całkowite: 5 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 19 g