1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (367g) Recipe makes 4 servings |
||
| Calories 669 | ||
| Calories from Fat 355 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.5g | 60% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 15.9g | ||
| Polyunsaturated Fat 12.2g | ||
| Trans Fat 0.3g | ||
| Cholesterol 145mg | 48% | |
| Sodium 1491mg | 62% | |
| Potassium 814mg | 23% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 10.9g | ||
| Protein 52.0g | 104% | |
people who like this recipe also like:
By: JustJanS
Crock Pot Cream Cheese Chicken
By: Dawn
By: Tish
Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)
By: ravensmith
Ingredients
- 1/3 cup sesame oil
- 20 garlic cloves, minced (yes, twenty!)
- 10 slices thin fresh ginger
- 2 serrano peppers, thinly sliced with seeds
- 2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
- 1/3 cup soy sauce
- 1/3 cup rice wine
- 3 tablespoons sugar
- 2 cups Thai basil
- 1 cup of 1-inch sections scallion
Directions
1
Heat up the sesame oil in a wok or a large skillet on high heat.2
Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.3
Add the chicken pieces and cook until it's white in color, about 5 minutes.4
Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.5
Bring to a boil, then turn down the heat to low.6
Let cook, uncovered, until sauce thickens, about 30 minutes.7
Turn heat back up to high and add basil and scallions, cook for another 2 minutes.8
Serve over steamed rice.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Three-Cup Chicken recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #606123
On Jul 18, 2008
I made this last night, it was very good. My husband only likes steak and potato kind of meals. He complained when he saw what I was making but he had no choice but to eat it. He ended up having two plate fulls! I did double the sauce as some people mentioned to do. I also used lite soy sauce and white wine because I didn't have the others and it turned out fine.
From: CaribbeanQueen
On Jul 17, 2008
I can't think of the words to describe how FANTASTIC this dish is! I, too, used normal basil and reduced the amount of sugar (used Splenda). The flavors blend together so well that one flavor doesn't dominate the dish. DH and I will make this again and again. Serve over Jasmine rice. YUM! Thanks for working on the chef to give you the recipe!
From: sugarpea
On Apr 4, 2004
A Ten Star recipe! Outstanding flavor, spicyness and tenderness-can't say enough good things about this entree. Only change I would make next time is to double or triple the sauce. Don't know what oriental basil is so I used fresh chopped ordinary basil. Probably not anything alike but who cares? It was a wonderful meal!!
From: jennifer jay
On Sep 8, 2004
this is awesome. i used merlot instead of rice wine, too and it was delicious. even my dad who hates chinese food loved it. most definitely will make this again. thanks for the great recipe.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved