Directions:
- Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
- Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
- In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.38 Kcal (680 kJ) | ||
| Calories from fat | 63.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 720.9mg | 30% | |
| Potassium | 400.79mg | 9% | |
| Total Carbs | 2.91g | 1% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 23.6g | 47% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.6mg | 4% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 112.53 Kcal (471 kJ) | ||
| Calories from fat | 43.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 11% | |
|---|---|---|---|
| Cholesterol | 46.35mg | 22% | |
| Sodium | 499.55mg | 30% | |
| Potassium | 277.73mg | 9% | |
| Total Carbs | 2.01g | 1% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.31g | 2% | |
| Protein | 16.35g | 47% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 0.4mg | 4% | |
| Calcium | 29.4mg | 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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