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INGREDIENTS
▢1 ½ pounds chicken breast(680g, sliced into ¼-inch thick pieces)
▢1 tablespoon cornstarch
▢3 tablespoons oil (divided)
▢3 cloves garlic (thinly sliced)
▢2 Thai Chilies(thinly sliced)
▢1 red bell pepper (de-seeded and thinly sliced)
▢5 scallions (sliced at an angle into 2-inch pieces)
▢2 tablespoons Thai Chili Paste
▢1 tablespoon fish sauce
INSTRUCTIONS
Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
Add the garlic, chilies, bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
Serve with steamed jasmine rice.
NUTRITION FACTS
Calories: 220kcal (11%) Carbohydrates: 7g (2%) Protein: 25g (50%) Fat: 10g (15%) Saturated Fat: 1g (5%) Cholesterol: 73mg (24%) Sodium: 372mg (16%) Potassium: 572mg (16%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 910IU (18%) Vitamin C: 51.5mg (62%) Calcium: 18mg (2%) Iron: 0.8mg (4%)
*RECIPE SOURCE/COMPLETE CREDIT: https://thewoksoflife.com/thai-chili-sauce-chicken-stir-fry/
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