Directions:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.63 Kcal (2230 kJ) | ||
| Calories from fat | 94.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 16% | |
|---|---|---|---|
| Cholesterol | 67.1mg | 22% | |
| Sodium | 886.63mg | 37% | |
| Potassium | 493.88mg | 11% | |
| Total Carbs | 81.18g | 27% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 27.43g | 55% | |
| Vitamin C | 33.4mg | 56% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 13mg | 72% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 104.08 Kcal (436 kJ) | ||
| Calories from fat | 18.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 16% | |
|---|---|---|---|
| Cholesterol | 13.11mg | 22% | |
| Sodium | 173.25mg | 37% | |
| Potassium | 96.51mg | 11% | |
| Total Carbs | 15.86g | 27% | |
| Sugars | 0.89g | 18% | |
| Dietary Fiber | 0.2g | 4% | |
| Protein | 5.36g | 55% | |
| Vitamin C | 6.5mg | 56% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 2.5mg | 72% | |
| Calcium | 8.6mg | 4% | |
* 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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