4 Serves
59 Mins
In a mixing bowl, combine the chicken with salt, black pepper, and mixed herbs. Allow it to marinate for 10 minutes.
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Vitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
75 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
362 mg / 1,250 mgPotassium
647 mg / 4,700 mgSodium
1180 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat the sesame oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides.
Add the ginger, garlic, and rice wine to the skillet. Reduce heat and simmer the chicken for 20 minutes until cooked through and the sauce has thickened into a glaze.
Stir in fresh basil leaves and serve the chicken immediately over a bowl of steamed white rice.
8
g29
g12
g
Brazilian