Germaine's Thai Basil Chicken

30m
Prep Time
30m
Cook Time
1h
Ready In


"Germaine Swanson made this popular chicken dish at her eponymous restaurant on Wisconsin Avenue, which closed in 1998. Flank steak may be substituted for the chicken; cooking times would vary. Serve with rice noodles or steamed rice. via the Washington Post"

Original is 4 servings
  • FOR THE CHICKEN

Nutritional

  • Serving Size: 1 (271.5 g)
  • Calories 392.9
  • Total Fat - 17.9 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 96.4 mg
  • Sodium - 2647.5 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 2.2 g
  • Sugars - 9.8 g
  • Protein - 38.5 g
  • Calcium - 58.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 33.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

FOR THE SAUCE


Step 1

Combine the ingredients in a medium bowl and set aside.

FOR THE CHICKEN


Step 2

In a medium bowl, combine the egg whites, cornstarch, 1 tablespoon of the oil and the white pepper. Add the chicken and mix well;

Step 3

Set aside.

Step 4

Heat a wok or skillet over high heat. Add the remaining 1/4 c oil then add the chicken mixture; stir-fry for 4 to 5 minutes.

Step 5

Add the onion and stir-fry for a few minutes; the onion will not soften thoroughly.

Step 6

Add the sauce, stir for 1 minute, then turn off the heat.

Step 7

Add the basil and chili pepper, stirring to combine.

Step 8

Transfer to a platter and serve immediately.

Tips


No special items needed.

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