10 min
PREP TIME
10 min
COOK TIME
283
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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Reviews
INGREDIENTS 4 SERVINGS
- 1 tablespoon (15 milliliters) brown sugar
- 1 tablespoon (15 milliliters) Fish Sauce
- 1 tablespoon (15 milliliters) soy sauce
- 4 teaspoons (20 milliliters) finely chopped fresh Thai basil
- 1 teaspoon (5 milliliters) corn starch
- 1/2 teaspoon (2 milliliters) CLUB HOUSE CRUSHED RED PEPPER
- 2 tablespoons (30 milliliters) oil
- 2 teaspoons (10 milliliters) minced fresh garlic
- 1 pound (500 grams) boneless skinless chicken breast , cut into bite-sized chunks
- 1 medium red bell pepper , thinly sliced
- 1/2 cup (125 milliliters) finely chopped onion
Preparation
- 1 Mix brown sugar, fish sauce, soy sauce, Thai basil, cornstarch and crushed red pepper in small bowl. Set aside.
- 2 Heat oil in large skillet or wok on high heat. Add garlic; cook and stir 30 seconds or until fragrant. Add chicken; cook and stir until lightly browned. Add bell pepper and onion; stir fry 3 to 5 minutes or until vegetables are tender-crisp. Add fish sauce mixture; cook 1 minute. Serve over cooked rice or in lettuce wraps, if desired.
NUTRITION INFORMATION
(per Serving)
