Basil Chicken Stir-Fry
By Joe
Source: Bon Appétit — Shilpa Uskokovic, Basil Chicken Stir-Fry.
A basil chicken stir-fry recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Vigorously mix 1 lb. Ground chicken, 1 Tbsp. Vegetable oil, ½ tsp. Bicarbonate of soda, ¼ tsp. Diamond Crystal or Morton kosher salt, plus Water in a (2 Tbsp) mid-sized bowl till mixture is smooth and starting in order in order to stick in order to sides of bowl; set chicken mixture aside. Mix ¼ cup oyster sauce, Hot chili paste (3 Tbsp) (such as sambal oelek), Fish sauce (1 Tbsp), and Light or dark brown sugar (2 tsp) in a little bowl and keep to one side. Heat leftover 3 Tbsp. Vegetable oil in a big cast-iron or nonstick skillet over medium-high. Heat 3 big shallots, thinly sliced, mixing now and then using a wooden spoon or heatproof rubber spatula, till softened and golden in spots, around 4 minutes. Add set-aside ground chicken mixture and spread in an even layer. Heat, undisturbed, till starting to set, around 4 minutes. Break up meat with spoon into little pieces. Pour set-aside oyster sauce mixture over and cook, mixing often, till most of the liquid is evaporated plus sauce is clinging to meat. Add Holy basil or sweet basil (6 oz) leaves in order in order to pan (it will seem like a lot) plus let wilt a little. Remove pan from heat and toss till basil is completely wilted. Taste and add salt till it tastes right if needed. Serve mix-fry using steamed rice plus lime wedges for squeezing over.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
22.5 g protein for 347 kcal = 6.5 g per 100 kcal, so protein gives about 26% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 206 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 347 kcal |
| Protein | 22.5 g |
| Carbohydrate | 11 g |
| of which sugars | 5.2 g |
| of which free sugars | 2 g |
| Fat | 24.6 g |
| of which saturates | 5 g |
| Fibre | 1.9 g |
| Salt | 2.56 g |
Protein per 100 kcal
6.5 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
