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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince ginger, lemongrass, chillies and garlic with a touch of salt in a processor to make a paste. Stir fry the paste in half the oil in a wok over a very high heat for about a minute or so. | 2. Briefly pulse the chicken breasts until coarse minced but not mushy. Tip the remaining oil into the wok with the chicken, toss through and stir fry until brown, then stir in the sugar and fish sauce, and fry until things look sticky and a little caramelised. | 3. Take off the heat and toss through all the remaining ingredients and serve with crunchy leaves, and extra lemon or lime wedges to squeeze over. | 4. Tip: To make toasted rice, toast 2 tbsp uncooked rice in a heavy pot until golden brown all over. Keep shaking the pan so that it doesn't burn. Cool and whizz to a fine powder in a coffee grinder or spice mill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	3	cm	peeled	-	-	-	-
lemongrass	2		trimmed	-	-	-	-
hot red chili pepper	4		seeded	-	-	-	-
garlic clove	4	fat		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
chicken breast	4	boneless	skinless boneless	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice	1	tablespoon	toasted	42.4344	8.8164	0.8718	0.37
lime juice	1			3.7812	1.2735	0.0635	0.0106
chili pepper	1		sliced mild	1.25	0.2956	0.0625	0.0062
thai basil	10 -12			-	-	-	-

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