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  • Writer's pictureBethany

Thai Chili Sauce Chicken Stir-fry

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%)


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