Collin's Thai Chicken Stir-Fry
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Collin's Thai Chicken Stir-Fry calories by ingredient
Introduction
Home Made Thai Chicken Stir-Fry Home Made Thai Chicken Stir-FryNumber 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
Tips
For fuller flavor you can completely drain off the vegetable juices and start again by using more of the sauces to make the chicken but it's killer on sodium.
Directions
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.