Adapted (liberally) from Simply THAI Cooking, this is a favorite in our house, as testified by the badly stained page in my cookbook. Can also sub pork for the chicken. Change vege to suit your taste - green beans are nice instead of bok choy. Prep all ingredients, including the sauces, before starting to cook.
Provided by dianegrapegrower
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
- Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
- Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.
Nutrition Facts : Calories 177.7, Fat 3.1, SaturatedFat 0.7, Cholesterol 72.6, Sodium 2074.8, Carbohydrate 9.5, Fiber 1, Sugar 5.1, Protein 26.7
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