2 Serves
35 Mins
Heat a wok or large frying pan over high heat and add one tablespoon of high heat cooking oil.
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GeorgianVitamin E
3 mg / 15 mgVitamin K
283 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
306 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
686 mg / 1,250 mgPotassium
1247 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Add the chicken to the hot oil and stir-fry for 8-10 minutes until browned thoroughly.
Remove the chicken from the pan using a slotted spoon and set aside.
Reheat the wok, add the remaining oil, and stir-fry the garlic and shallots for 3 minutes until golden brown.
Return the chicken to the wok, then add the birds-eye chillies, fish sauce, dark soy sauce, and brown sugar.
Continue to stir-fry over high heat for 8-10 minutes until the chicken is fully cooked through.
Stir in the fresh basil leaves and serve immediately.
51
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g8
g
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Canadian