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Ingredientes
- 1Â 1/2 lb boneless skinless chicken breast halves in 1/2" cubes
- 2 Tbsp. flour
- 2 Tbsp. fish sauce (nam pla)
- 2 Tbsp. soy sauce divided
- 1 piece fresh ginger root 1 1/2" long,peeled
- 2 x chili peppers minced
- 1 Tbsp. vinegar
- 1 Tbsp. sugar
- 1 x lime juiced
- 1 x lime zest
- 3 c. chinese cabbage (Nappa), minced
- 4 x green onions minced
- 1/4 c. fresh mint minced
Direcciones
- In medium bowl place chicken. Sprinkle with flour, turning to coat. Add in fishsauce & 1 Tbsp. of the soy sauce; set aside. Place ginger in blender & mince,about 30 seconds; add in chilies, remaining 1 Tbsp. soy sauce, vinegar, sugar 1/2 teaspoon grated lime peel. Blend or possibly process about 1 minute; set aside.
- Intoheated wok or possibly Dutch oven over high heat, pour oil. Add in chicken, onion & cabbage, stir frying about 4 min till chicken turns white. Pour gingersauce over chicken & continue to stir fry over high heat till sauce thickens,about 2 min. Sprinkle with lime juice & top with mint. Serve with hotsteamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 14 | 8% |
| Total Fat 1.56g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 1251mg | 52% |
| Potassium 514mg | 15% |
| Total Carbs 10.38g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.71g | 3% |
| Protein 27.98g | 45% |
