14Ingredients
360Calories
40Minutes

Ingredients

  • 1 3/4 pounds boneless skinless chicken thighs (thinly sliced)
  • 1 tablespoon palm sugar (grated, or brown sugar)
  • 2 teaspoons fish sauce
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon peanut oil
  • 2 yellow peppers (medium, seeded and thinly sliced)
  • 3 cloves garlic (sliced thinly)
  • 1/4 inch fresh ginger (thinly sliced)
  • 1/2 teaspoon red pepper flakes
  • 9 ounces snow peas (halved lengthwise)
  • 1/4 cup Chinese cooking wine
  • 1/4 cup lemon juice
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 cup thai basil leaves (loosely packed)

Directions

  1. Mix chicken, sugar, fish sauce and white pepper in a large bowl. Cover and refrigerate for 1 hour if time permits.
  2. Heat half the oil in wok on high heat. Add yellow pepper; stir-fry until softened. Add garlic, ginger, red pepper flakes and snow peas; stir-fry until fragrant and just tender. Remove from wok.
  3. Heat remaining oil in same wok. Add chicken mixture, in batches; stir-fry until almost cooked. Add wine, lemon juice and soy sauce; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins. Return vegetable mixture to wok; stir-fry until heated through.
  4. Sprinkle with basil and serve with steamed rice, if desired.
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NutritionView more

360Calories
Sodium15%DV350mg
Fat34%DV22g
Protein49%DV25g
Carbs3%DV10g
Fiber8%DV2g

PER SERVING *

Calories360Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat6g30%
Trans Fat
Cholesterol110mg37%
Sodium350mg15%
Potassium470mg13%
Protein25g49%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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