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Add a photoA combination of Indian and Asian flavors which quickly combine to make a healthy and tasty dish!
Ingredientes
- 2 raw chicken breasts, diced into really small pieces (can sub pre-cooked chicken)
- ½ tsp rye (mustard seeds)
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- ½ tsp jeera (cumin) seeds
- 2 tbsp sriracha
- 8 cloves garlic
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 finely diced thai chilies (can substitute milder chilies)
- ¼ tsp sugar
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh mint leaves
- ¼ cup finely chopped fresh thai basil
- oil
- salt
Direcciones
- Mix the sugar, sriracha sauce, fish sauce, and soy sauce together.
- Heat a large wok on medium-high and lightly toast the cumin and mustard seeds until fragrant but not over-cooked.
- Transfer the seeds into a grinder, blend well, and set it aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 118 | 42% |
| Total Fat 13.07g | 16% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 777mg | 32% |
| Potassium 530mg | 15% |
| Total Carbs 8.88g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.6g | 2% |
| Protein 31.34g | 50% |
