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Bangkok Stir-Fry
Date added: November 30, 2007
- Servings: 4 change
- Calories per serving: 397
- Prep time: 10
- Cook time: 15
Ingredients
- 2 tbsp sauce, fish, rts
- 1 tbsp lime juice, raw
- 2 tsp lemon grass ( citronella ), raw
- 1 cooking spray, 1/3 sec spray
- 1 onion, red, fresh, med, whole, 2 1/2"
- 3 garlic minced
- 1 cucumber, fresh, med
- 1 cup pineapple, fresh, dices
- 1 chile peppers, jalapeno, whl
- 12 ounce-weight chicken, skinless boneless breast halves cut into thin bite-size strips
- 12 ounce-weight pea pods, sugar snap, stringless, fresh
- 1 1/2 cup rice, basmati, brown, long grain, dry
- 2 tbsp herb, cilantro, leaves, fresh
Recipe Method
1. For sauce, in a small bowl stir together fish sauce, lime juice and lemongrass (or lemon peel can be used); set aside.
2. Coat an unheated large nonstick wok or 12-inch nonstick skillet with nonstick cooking spray. Preheat wok or skillet over medium-high heat. Add red onion and garlic to hot wok or skillet; cook and stir for 2 minutes. Add cucumber, pineapple and chile peppers. Cook and stir for 2 minutes more. Remove from wok.
3. Add chicken to wok. Cook and stir for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok; add pea pods. Add sauce. Cook and stir about 1 minute or until heated through. Serve immediately over hot cooked rice. If desired, sprinkle with snipped cilantro or parsley.
Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 397 | 20% |
| Fat 4g | 6% |
| Cholesterol 49mg | 16% |
| Sodium 778mg | 32% |
| Carbohydrates 65g | 20% |
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