Directions:
- Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
- Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
- In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1405.93 Kcal (5886 kJ) | ||
| Calories from fat | 530.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.94g | 91% | |
|---|---|---|---|
| Cholesterol | 72.52mg | 24% | |
| Sodium | 4861.13mg | 203% | |
| Potassium | 324.28mg | 7% | |
| Total Carbs | 200.18g | 67% | |
| Sugars | 134.38g | 538% | |
| Dietary Fiber | 9.52g | 38% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 2.6mg | 14% | |
| Calcium | 151.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 243.56 Kcal (1020 kJ) | ||
| Calories from fat | 91.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 91% | |
|---|---|---|---|
| Cholesterol | 12.56mg | 24% | |
| Sodium | 842.14mg | 203% | |
| Potassium | 56.18mg | 7% | |
| Total Carbs | 34.68g | 67% | |
| Sugars | 23.28g | 538% | |
| Dietary Fiber | 1.65g | 38% | |
| Protein | 0.97g | 11% | |
| Vitamin C | 2.9mg | 28% | |
| Iron | 0.4mg | 14% | |
| Calcium | 26.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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