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Ingredientes
- 1/4 cup oyster sauce
- 2 Tbsp water
- 1 Tbsp rice vinegar
- 1 Tbsp Asian chili-garlic sauce
- 8 thin-cut boneless, skinless chicken cutlets (about 1 1/2 lbs), cut crosswise into 1-inch pieces
- 3 Tbsp vegetable oil
- 1 red bell pepper, seeded and sliced thin
- 1/2 cup finely chopped fresh basil
- 1/4 cup finely chopped fresh mint
- 1 tbsp grated fresh ginger
Direcciones
- Combine oyster sauce, water, vinegar, and chili-garlic sauce in small bowl.
- Pat chicken dry with paper towels.
- Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Repeat with additional 1 Tbsp oil and remaining chicken.
- Add remaining oil and bell pepper to empty skillet and cook until softened, about 5 minutes.
- Stir in basil, mint, and ginger and cook until fragrant, about 30 seconds.
- Add oyster sauce mixture and chicken, along with any accumulated juices, and simmer until slightly thickened, about 1 minute. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 92 | 83% |
| Total Fat 10.37g | 13% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 588mg | 25% |
| Potassium 91mg | 3% |
| Total Carbs 4.03g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.11g | 1% |
| Protein 0.67g | 1% |
