Directions:
- Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
- Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
- Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
- Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
- Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
- To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.58 Kcal (1610 kJ) | ||
| Calories from fat | 79.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 14% | |
|---|---|---|---|
| Cholesterol | 90mg | 30% | |
| Sodium | 3932.35mg | 164% | |
| Potassium | 1183.7mg | 25% | |
| Total Carbs | 26.68g | 9% | |
| Sugars | 10.66g | 43% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 48.1g | 96% | |
| Vitamin C | 115.5mg | 193% | |
| Vitamin A | 6.5mg | 218% | |
| Iron | 177.4mg | 985% | |
| Calcium | 205mg | 21% | |
| Amount Per 100 g | |||
| Calories | 70.86 Kcal (297 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 14% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 30% | |
| Sodium | 724.57mg | 164% | |
| Potassium | 218.11mg | 25% | |
| Total Carbs | 4.92g | 9% | |
| Sugars | 1.96g | 43% | |
| Dietary Fiber | 1.05g | 23% | |
| Protein | 8.86g | 96% | |
| Vitamin C | 21.3mg | 193% | |
| Vitamin A | 1.2mg | 218% | |
| Iron | 32.7mg | 985% | |
| Calcium | 37.8mg | 21% | |
* 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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