Credits
Recipe adapted from a combination of this Allrecipes.com listing and Hot Thai Kitchen.
Ingredients
Makes 6 servings
| Amount | Ingredient |
|---|---|
| 3 T | oyster sauce |
| 3 T | fish sauce |
| 1 tsp | sugar |
| 12 oz | chicken breast, boneless, skinless, raw |
| 42g | oil, neutral, divided |
| ½ cup | onion, chopped |
| 1 cup | bell pepper, red, chopped |
| ½ cup | carrot, shredded |
| 2 | Serrano peppers, slit |
| 1 T | garlic, minced |
| 680g | rice, Jasmine, cooked |
| 1 T | soy sauce, less sodium |
| ½ cup | cilantro, chopped |
| ¼ cup | Thai basil, fresh |
Process
Prep
- Mix oyster sauce, fish sauce and sugar in small bowl; use half the mixture to marinate the chicken.
- Prep the rest of the vegetables and ingredients (chop onion, bell pepper, slit Serranos)
Cook
- In a large wok, heat HALF the oil until shimmering and add marinated chicken along with any marinade that’s settled in the bottom of the bowl (NOT the rest of the mixture which was set aside in step 1)
- Saute chicken until mostly cooked through and no longer pink on the outside. Cut into a piece to see if it’s cooked. Remove from wok and set aside.
- In the same wok, without cleaning, add the remaining oil and stir fry the onions, bell peppers, carrots, Serrano peppers and garlic to desired doneness.
- Add rice and continue to stir fry.
- Add marinade mixture set aside in step 1, plus soy sauce; stir to distribute sauce evenly.
- Add chicken back to wok (with any accumulated juices), cilantro, and Thai basil; stir fry until chicken is cooked through.
Serve hot with sliced cucumbers and fresh lime wedges
Nutrition
Calories: 300 per serving (⅙th of recipe)
Notes
- 1 mini cucumber = 10 calories, juice of half a lime = 6 calories
- Go easy on the serrano if you can’t tolerate heat very well
- If your wok or frying pan is small, make the recipe in batches
