Thai Basil Chicken
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
chicken breast
1.77 oz
thai basil leaves
4 cloves
garlic
3 pieces
bird's eye chili
2 tbsp
oyster sauce
1 tbsp
soy sauce
1 tablespoon
fish sauce
1 teaspoon
sugar
2 tablespoon
vegetable oil
Directions
Step 1
Slice the chicken breast into thin strips.
Step 2
Mince the garlic and finely chop the bird's eye chili.
Step 3
Heat vegetable oil in a wok or skillet over medium-high heat.
Step 4
Add the minced garlic and chopped chili to the wok and stir-fry for 1 minute.
Step 5
Add the sliced chicken to the wok and stir-fry until cooked through, about 4-5 minutes.
Step 6
In a small bowl, mix together oyster sauce, soy sauce, fish sauce, and sugar.
Step 7
Pour the sauce mixture into the wok and stir-fry for an additional 1-2 minutes.
Step 8
Add the Thai basil leaves to the wok and stir-fry until wilted, about 1 minute.
Step 9
Remove from heat and serve the Thai Basil Chicken with steamed rice.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
8 g
(32
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2205 g | 0.16% |
| Carbohydrates | 0.3528 g | 0.07% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.0441 g | 0.12% |
| Sugars | 0.0882 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0.6615 mcg | 27.56% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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