Collin's Thai Chicken Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
8 thigh, bone and skin removed Chicken Thigh 02 cup Corn - miniature cobs of corn - canned 250 grams Broccoli, fresh 100 grams Carrots, raw 74 gram(s) bell pepper, red, sweet, raw 12 pepper Hot Chili Peppers 8 clove Garlic 2 tbsp Rooster Brand Superior Dark Soy Sauce (by ANNALIZAQ) 4 serving RICE - Dynasty Jasmine Rice 1/2 cup cooked 2 tbsp Kikkoman Soy Sauce 1 tbsp Oyster Sauce 2 tbsp Coconut Oil
In a Large Wok heat 1 Tbsp of coconut oil
Add 1/2 of the garlic and Thai Peppers (or hot chilis) which you need to chop/mince or crush first.
Once fried up a bit add the Oyster Sauce and the 2 Soy Sauces and heat until simmering.
Add the vegetables (Carrots should be shredded and the pepper chopped)
Let simmer on Medium Low heat for 15 min or desired crunchiness.
Spoon out the vegetables into a bowl and in the left over sauce, add the other half of the garlic and peppers with your diced chicken thighs.
Cook thoroughly and drain off or reduce the liquid to retain more spiciness.
The four servings of rice get split across three equal parts of the chicken and vegetables.
Serving Size: Makes 3 large lunch servings (680 calories each)
Number of Servings: 3
Recipe submitted by SparkPeople user LESSOFME01.
Add 1/2 of the garlic and Thai Peppers (or hot chilis) which you need to chop/mince or crush first.
Once fried up a bit add the Oyster Sauce and the 2 Soy Sauces and heat until simmering.
Add the vegetables (Carrots should be shredded and the pepper chopped)
Let simmer on Medium Low heat for 15 min or desired crunchiness.
Spoon out the vegetables into a bowl and in the left over sauce, add the other half of the garlic and peppers with your diced chicken thighs.
Cook thoroughly and drain off or reduce the liquid to retain more spiciness.
The four servings of rice get split across three equal parts of the chicken and vegetables.
Serving Size: Makes 3 large lunch servings (680 calories each)
Number of Servings: 3
Recipe submitted by SparkPeople user LESSOFME01.
Nutritional Info Amount Per Serving
- Calories: 681.7
- Total Fat: 17.1 g
- Cholesterol: 152.7 mg
- Sodium: 1,841.3 mg
- Total Carbs: 85.5 g
- Dietary Fiber: 8.1 g
- Protein: 49.3 g
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