Thai Chicken with Sweet Chili Sauce & Basil

Thai Chicken with Sweet Chili Sauce & Basil
Makes:
4
Prep Time:
15
minutes
Total Time:
25
minutes
Thai Chicken with Sweet Chili Sauce & Basil is a truly delicious preparation that is ready in less than 30 minutes. You'll love the colorful vegetable assortment in this dish. Serve over rice and garnish with a few shreds of basil.

In this recipe:


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Ingredients:

  • 1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1/4 cup water
  • 3 tablespoons MAGGI Seasoning Sauce
  • 3 tablespoons fish sauce
  • 4 teaspoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch cubes
  • 1 medium red bell pepper, seeded, cored and cut into thin strips
  • 3 medium carrots, thinly sliced
  • 1 can (8 oz.) bamboo shoots, drained
  • 2 green onions, cut into 1-inch pieces
  • 1 cup fresh basil, cut into strips
  • Hot cooked rice

Directions:

COMBINE sweet chili sauce, water, seasoning sauce, fish sauce and sugar in small bowl; set aside.

HEAT oil in wok or large, deep skillet over medium heat. Add chicken; stir-fry for 4 minutes or until chicken is no longer pink. Add bell pepper, carrots, bamboo shoots, green onions and chili sauce mixture.

COOK, stirring constantly, for 3 to 5 minutes or until vegetables are crisp-tender and sauce starts to thicken. Add basil; cook for 30 seconds or just until wilted. Serve over rice.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 490
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 1.5g (6% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 3110mg (130% of DV)
  • Carbohydrates: 67g (22% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 40g
  • Protein: 31g
  • Vitamin A: 140% of DV
  • Vitamin C: 110% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Thai Chicken with Sweet Chili Sauce & Basil

Ingredients

  • 1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1/4 cup water
  • 3 tablespoons MAGGI Seasoning Sauce
  • 3 tablespoons fish sauce
  • 4 teaspoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch cubes
  • 1 medium red bell pepper, seeded, cored and cut into thin strips
  • 3 medium carrots, thinly sliced
  • 1 can (8 oz.) bamboo shoots, drained
  • 2 green onions, cut into 1-inch pieces
  • 1 cup fresh basil, cut into strips
  • Hot cooked rice

 

Directions

COMBINE sweet chili sauce, water, seasoning sauce, fish sauce and sugar in small bowl; set aside.

HEAT oil in wok or large, deep skillet over medium heat. Add chicken; stir-fry for 4 minutes or until chicken is no longer pink. Add bell pepper, carrots, bamboo shoots, green onions and chili sauce mixture.

COOK, stirring constantly, for 3 to 5 minutes or until vegetables are crisp-tender and sauce starts to thicken. Add basil; cook for 30 seconds or just until wilted. Serve over rice.

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