Thai Coconut Basil Chicken with Veggies and Vermicelli Rice Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 Kg (2.23 LB) - Bonless Skinless Chicken Breast Pieces (cut into bit sized chunks)2 TB Coconut Oil 1/2 tsp - 1 tsp Crushed Chili Pepper Flakes (to taste)2 cloves minced garlic1 each - Yellow, Red, Orange Peppers, sliced thinly and halved 1 onion, chopped 1 Tb dried Coriander or Cilantro ( I prefer cilantro) or 5 TB fresh (chopped)5 TB dried Basil or 2 cups fresh1 TB brown sugar2 TB fish sauce3.5 cup Coconut Milk2/3 of entire package of Rice Vermicelli Noodles (either 4 of 6 or 2 of 3 nests dependent on how it is packaged - if adding more add additional coconut milk, 3 cups Green Beans washed and ends removed
Melt Coconut oil in wok, add garlic and onion, cook until onion is softened. Add chili flakes, add chicken stir fry for approx 4 min until chicken is cooked. Add peppers. Add basil and corriander and fish sauce and brown sugar, stir fry for 1 min, add coconut milk, and stir fry for 5 minutes until sauce is reduced. Add green beans when there is 2 minutes left., Add noodles and cook for 1 minute, serve topped with lime slices This makes about 14 cups - serving size is 1 c for nutritional content.
Number of Servings: 14
Recipe submitted by SparkPeople user KOOLCHIK.
Number of Servings: 14
Recipe submitted by SparkPeople user KOOLCHIK.
Nutritional Info Amount Per Serving
- Calories: 186.8
- Total Fat: 11.8 g
- Cholesterol: 32.3 mg
- Sodium: 683.2 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.9 g
- Protein: 12.7 g
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