Thai Chilli Basil Chicken

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Garlic

  Raw

  2 cloves, minced or 6g

• Birds Eye® ® Petite Peas 16 oz. Bag

  C&W

  ¼ cup or 37g

• Oil

  Submarine Sandwich - Wegmans

  1 ½ tbsp or 21g

• Water

  Plain, clean water

  2 tbsp or 30g

• Onions

  Raw

  ½ medium or 55g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Oyster sauce

  Ready-to-serve

  3 tbsp or 54g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 ½ tbsp or 27g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Water

  Plain, clean water

  1 tbsp or 15g

• Rice noodles

  Dry

  200g

• Chicken breast

  Broilers or fryers, meat only, raw

  250g

Directions

1. Put Sauce ingredients in a small bowl and mix to combine.
2. Heat oil in wok or pan over high heat.
3. Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
4. Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
5. Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
6. Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
7. Recipe by: Nagi | RecipeTin Eats (source: https://www.recipetineats.com/thai-basil-chicken-stir-fry/)

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