Chicken
Thai Chili Sauce Chicken Stir-fry
6 servings
份量10 minutes
總時間食材
1 ½ pounds chicken breast (680g, sliced into ¼-inch thick pieces)
1 tablespoon cornstarch
3 tablespoons oil (divided)
3 cloves garlic (thinly sliced)
2 Thai bird chilies (thinly sliced, optional)
1 red bell pepper (de-seeded and thinly sliced)
5 scallions (sliced at an angle into 2-inch pieces)
2 tablespoons Thai Chili Paste (Namprik Pao)
1 tablespoon fish sauce
步驟
Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
Serve with steamed jasmine rice.
筆記
Bryce and Cameron LOVED!
Easy, fast,
Subbed 1 lb chix thighs - yes! (Not 1.5 lb)
Subbed 3 mini red bell peppers - yes
營養
每份大小
-
卡路里
220 kcal
總脂肪
10 g
飽和脂肪
1 g
不飽和脂肪
-
反式脂肪
-
膽固醇
73 mg
鈉
372 mg
總碳水化合物
7 g
膳食纖維
1 g
總糖
2 g
蛋白質
25 g
6 servings
份量10 minutes
總時間