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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together the oyster sauce, fish sauce, soy sauce, and sugar | 2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. | 3. Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar. | 4. Stir for a minute or two to heat. | 5. Add the garlic and Serrano peppers, stirring quickly. | 6. Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink. | 7. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together. | 8. Remove from heat and mix in the basil leaves. | 9. Garnish with sliced cucumber and cilantro as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
peanut oil	1/2	cup		954.72	0.0	0.0	108.0
jasmine rice	4	cups	cooked chilled	-	-	-	-
garlic clove	6		crushed	-	-	-	-
serrano pepper	2		crushed	1.4	0.2931	0.0761	0.0192
chicken breast	1		boneless skinless cut	780.1798	0.0	94.5741	41.9573
red pepper	1		seeded sliced	1.25	0.2753	0.0584	0.0138
onion	1		sliced	64.0	14.944	1.76	0.16
thai basil	2	cups		-	-	-	-
cucumber	1		sliced	-	-	-	-
cilantro stem	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.