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Ingredientes
- 2 Tbsp. Low-sodium chicken broth or possibly water
- 2 tsp Fish sauce
- 2 tsp Sugar
- 1 tsp Reduced-sodium soy sauce
- 1 lb Boneless skinless chicken breasts all fat removed
- 1 tsp Vegetable oil
- 2 x Cloves garlic cloves chopped
- Â Â (or possibly 1 tspn bottled chopped garlic)
- 1 x Serrano pepper - (optional) seeded, minced
- 2 c. Broccoli florets - (abt 4 ounce)
- 2 x Carrots cut very thin strips
- 4 x Green onions cut 1" pcs
- 1/4 c. Fresh basil leaves - (firmly packed)
- 2 c. Rice, Jasmin preferred cooked
Direcciones
- In a small bowl, combine chicken broth, fish sauce, sugar, and soy sauce. Set aside.
- Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside.
- Heat a wok or possibly large skillet over medium-high heat. Add in oil and swirl to cover bottom of wok. Add in garlic and serrano pepper. Cook for 10 to 15 seconds. Add in chicken and stir-fry for 3 to 4 min, or possibly till chicken is no longer pink in the center. Add in the broccoli, carrots, and green onions and stir-fry for 2 to 3 min, or possibly till vegetables are tender-crisp. Add in the reserved sauce mix and basil leaves. Stir-fry for 1 minute, or possibly till mix is warmed through. Serve over cooked rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 22 | 10% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.05g | |
| Cholesterol 43mg | 14% |
| Sodium 388mg | 16% |
| Potassium 455mg | 13% |
| Total Carbs 30.28g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.43g | 3% |
| Protein 20.88g | 33% |
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