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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Important: when stir-frying have all meats and vegetables cut and have on hand and ready for the wok (or cast iron skillet). | 2. Heat wok or cast iron skillet and add 2 tbsp sesame oil. Add chicken to hot oil and stir until cooked through. Remove chicken to a medium bowl. Add remaining tbsp of sesame oil and then add vegetables and basil. Stir fry until crisp-tender. Add to bowl with chicken. Deglaze the pan with oyster sauce and water. Add thai chilis and dash of five spice powder, stir. Add vegetables and chicken back into wok with sauce. Stir. Serve over steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1 1/2	1/2	boneless skinless cut	2989.8	5.367999999999999	65.0961	300.5428
red bell pepper	1		chopped	-	-	-	-
green bell pepper	1		chopped	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
jalapeno	3 -4		sliced	0.0	0.0	0.0	0.0
green onion	6 -7		chopped	0.0	0.0	0.0	0.0
thai basil	1/4	cup	chopped substituted	-	-	-	-
thai chile				-	-	-	-
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
oyster sauce	1/4	cup		36.72	7.8624	0.972	0.18
water	3 -4	tablespoons		0.0	0.0	0.0	0.0
five spice powder	1	dash		-	-	-	-
rice			steamed	-	-	-	-

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