Thai Chicken Stir-fry with Basil & Mint
Summary Not available
Total time : 25 minutes
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Thai Chicken Stir-fry with Basil & Mint
Summary Not available
Person: 4
Calories: 441kcal
Materials
- 600 g thighs sliced into thin strips
- 4 teaspoon cornstarch
- 4 teaspoon oil
- 4 garlic cloves
- 1 small onion
- 1 chilies
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 tbsp fish sauce
- 5 teaspoon sugar
- 200 g basil leaves
- 100 g mint
Instructions
- Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil
- Heat 1 tablespoon oil in a wok over high heat
- Add the chicken, and stir-fry until opaque
- Remove the chicken from the wok and set aside
- Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies
- Stir-fry for 1 minute
- Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint
- Stir-fry for about 30 seconds, until the basil and mint leaves are wilted
- Serve immediately with steamed rice
Notes
No extra notes
Nutrition
Sodium: 731mg | Calcium: 176mg | Vitamin C: 35mg | Vitamin A: 3925IU | Sugar: 7g | Fiber: 3g | Potassium: 692mg | Cholesterol: 147mg | Calories: 441kcal | Trans Fat: 1g | Saturated Fat: 7g | Fat: 30g | Protein: 28g | Carbohydrates: 17g | Iron: 4mg