20 Ingredients
  • 2 cups jasmine rice, prepared to directions on the package
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 tablespoon (1 turn around the pan) wok or light colored oil
  • 1 tablespoon hot chile oil
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 small to medium onion, thinly sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
  • 20 leaves fresh sweet basil, torn
  • Serving suggestion: Thai Salad with Peanut Dressing, recipe follows
  • 3 tablespoons chunky style peanut butter
  • 2 tablespoons light oil, vegetable or canola
  • 1 tablespoon dark soy sauce, a splash
  • 2 tablespoons (2 splashes) rice wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon (2 pinches) cayenne pepper
  • 1 small head Iceberg lettuce, shredded
  • 2 cups fresh bean spouts
  • 2 carrots, grated or peeled into curls with a vegetable peeler
Nutrition
823
41% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

40% 26

Saturated

17% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 7

Carbs

31% 94

Carbs (net)

- 88

Fiber

28% 7

Sugars

- 11

Sugars, added

- 1

Protein

103% 51

Cholesterol

41% 124

Sodium

44% 1046

Calcium

11% 110

Magnesium

34% 144

Potassium

28% 1296

Iron

35% 6

Zinc

28% 3

Phosphorus

85% 593

Vitamin A

46% 414

Vitamin C

100% 90

Thiamin (B1)

72% 1

Riboflavin (B2)

41% 1

Niacin (B3)

147% 24

Vitamin B6

156% 2

Folate equivalent (total)

117% 470

Folate (food)

- 119

Folic acid

- 206

Vitamin B12

17% 0

Vitamin D

11% 2

Vitamin E

42% 6

Vitamin K

46% 55

Sugar alcohols

- 0

Water

- 386
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