Germaine's Thai Basil Chicken
Recipe: #17047
January 28, 2015
Categories: Chicken, Thai, Vietnamese, Copycat or Clone Recipes, Fathers Day, Game/Sports Day, Wok/Stir-Fry Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Spicy, more
"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
Ingredients
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- FOR THE CHICKEN
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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.
1 Reviews
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