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Snow Pea, Thai Basil And Chicken Stir-Fry
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| Artist: |
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| Categories: |
Janes | O' | Brien
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| Yield: |
1 servings
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| Rating: |
0 |
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Ingredients:
- 600 g Chicken fillets; trimmed &
- -thinly
- ; sliced
- 1/4 c Peanut oil
- 2 sm Red chillies; roughly
- -chopped
- 2 Garlic cloves; crushed
- 6 Green onions; thinly sliced
- 250 g Snow peas; trimmed
- 1/3 c Chicken stock
- 1 1/2 c Thai basil leaves
- Steamed rice; to serve
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Procedures:
Combine chicken, 2 tbs oil, chillies and garlic in a medium bowl. Cover and
refrigerate for 10 minutes.
Heat a wok over high heat. Add 1 tsp oil and heat until hot. Add half the
chicken and stir-fry for 2-3 minutes or until chicken is cooked. Remove and
repeat using 1 tsp oil and remaining chicken. Set chicken aside.
Add remaining 2 tsp oil, green onions and snow peas to wok and stir-fry for
1 minute. Stir in stock, cover and cook for 1 minute or until snow peas are
bright green.
Add chicken and Thai basil leaves and stir-fry for 1 minute. Serve
immediately with steamed rice.
Recipe courtesy Sue Dodd, Sydney Markets
Converted by MC_Buster.
Per serving: 627 Calories (kcal); 55g Total Fat; (76% calories from fat);
9g Protein; 28g Carbohydrate; 0mg Cholesterol; 741mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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