Ingredients46 m servings 247 cals
- Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute.
- Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium; cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.
Per Serving: 247 calories; 9.9 g fat; 13.7 g carbohydrates; 26.4 g protein; 59 mg cholesterol; 1292 mg sodium. Full nutrition
ReviewsRead all reviews 6
I used that flavouring as a base: chilli garlic sauce, less oil, fish sauce, a little bit of red pepper flakes and a little dried basil. I applied this to whatever veggies I had to spice it up...
I will make it again. It was as good as my favorite Thai restaurant's recipe.
I don't do well with spicy, so I substituted the chili garlic with hoisin sauce and 2 cloves garlic. It tastes so good!
This was a great one-pot meal using my wok. For the veggies, I used onion, carrot, snow peas, napa cabbage (1/4 head sliced thin). Added soy sauce and fresh ginger, and used sesame oil instead...