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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place rice on the stovetop to cook, according to package directions. | 2. Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board. | 3. When the rice is 6 or 7 minutes away from being done, begin your stir fry. | 4. Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts. | 5. Serve chicken and peppers with prepared rice, salad with peanut dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	2	cups		-	-	-	-
chicken breast	1 1/2	1/2	boneless skinless	1170.2697	0.0	141.8612	62.93600000000001
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
hot sauce				-	-	-	-
red pepper flake	1/2 - 1	teaspoon	crushed	-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
red bell pepper	2		seeded sliced	-	-	-	-
garlic clove	4		chopped	-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
basil leaf	20			-	-	-	-

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