Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Flatten the breasts gently with a meat mallet. Dredge lightly in the flour, and cut into strips. | 2. Heat a good layer of oil in a pan. Fry the strips, stirring, until done. Use quite a high heat: they will cook quickly. Drain on kitchen paper, and keep warm. | 3. Fry the sweet pepper strips in the same pan, stirring. You might have to add more oil. Fry briefly, so that they are still crisp. | 4. Then add the ginger, garlic and spring onion, and stir through for a minute or so. | 5. Remove from heat, and stir in the Thai sweet chilli sauce. | 6. Put the chicken strips in a serving bowl, and spoon over the peppers and sauce. | 7. Nice-looking if served on top of a mound of jasmine rice, or -- healthier -- brown basmati. Nice sides are al dente thin baby green beans and a crisp salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6		skinless deboned	4681.0788	0.0	567.4447	251.7441
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
black pepper			coarse	-	-	-	-
oil				-	-	-	-
red bell pepper	1		sliced	-	-	-	-
yellow bell pepper	1		deseeded sliced	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic clove	2		peeled chopped	-	-	-	-
spring onion	4		sliced	-	-	-	-
chili sauce	4	tablespoons		62.79	13.5067	1.7062	0.2047

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