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4 Serves
63 Mins
Prepare the chicken by cutting it into bite-sized pieces and patting it dry with paper towels.
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IndianVitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
49 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
5 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
91 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
173 mg / 420 mgPhosphorus
1078 mg / 1,250 mgPotassium
1788 mg / 4,700 mgSodium
1326 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
114 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
413 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a bowl, toss the chicken pieces with salt and black pepper to season thoroughly.
Heat the sesame oil in a heavy-bottomed pot or wok over medium-high heat.
Add the chicken to the pot and sear until golden brown on all sides.
Stir in the soy sauce, rice wine, ginger, and garlic, then cover and simmer to braise the chicken until cooked through.
Remove the lid, stir in the fresh Thai basil, and cook for an additional few minutes until the sauce has reduced and glazed the chicken.
Let the dish rest for 5 minutes before serving to allow the flavors to meld.
4
g67
g41
g
Indian
Greek