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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 4 servings The following items or measurements are not included below: chili-garlic sauce |
||
| Calories 349 | ||
| Calories from Fat 92 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 2754mg | 114% | |
| Potassium 620mg | 17% | |
| Total Carbohydrate 26.6g | 8% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 20.1g | ||
| Protein 36.8g | 73% | |
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Ingredients
- 1 1/4 lbs boneless skinless chicken breasts
- 2 cloves garlic, mashed
- 1 onion, sliced julienne
- 1/4 cup chopped basil
- 4 green onions, sliced julienne
- 2 tablespoons chopped cilantro
- 4 tablespoons fish sauce (nuoc mam)
- 1/4 cup brown sugar
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 cup hoisin sauce
- 1 tablespoon chili-garlic sauce (this can be purchased at any asian grocery store)
- salt and pepper
- 2 tablespoons peanut oil
Directions
1
Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.2
Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.3
Heat peanut oil in large fry pan or even better, a wok.4
Add garlic, stir fry until golden, then add onion, and fry another minute.5
Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.6
Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.7
Add basil and cook about 1 more minute, until basil wilts.8
Serve over steamed white rice.9
I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: mightyro_cooking4u
On May 22, 2009
This was delicious. I made as is, but I found it a bit too salty. I will make again, maybe cut back on thehoisin sauce, fish and soy sauce. I subbed the veggies with coleslaw mix.
From: 979725
On Jan 15, 2009
This was a great recipe! I love Thai food. Next time I will add a fresh chili to make it even more spicy. I made this for my husband and he loved it too.
From: PanNan
On Nov 10, 2007
DH enjoyed this, and I thought it was good, but I would make a change next time for a couple reasons. In Thai food I look for the perfect balance of sweet/salt/sour/heat. As written the recipe was heavy on the sweet and lacked sour. Also the taste of the hoisin didn't work for me with the rest of the ingredients. I would replace the hoisin with a few tbsp lime juice, tasting and adjusting for balance. The rest of the ingredients worked very well.
From: JustJanS
On Jul 4, 2002
Another great recipe canarygirl. We had a Japanese friend here for dinner tonight, and she raved about this (we all did). Plenty of flavour and especially herby which we love. I added red and green capsicum as you suggested, and next time (with no guest here) I will add a fresh chilli to it too. Once you assemble your sauces, and chop the veggies, it's so fast, so we will be having this again.
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