- 1 cup vegetable oil
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 cup scallions, cut into 1-inch strips
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 red bell pepper, cut into bite-size pieces
- 1 tablespoon Chinese sesame oil
- 2 tablespoons soy sauce
- 2 cups basil leaves or fresh spinach
Over high heat, heat a wok or high-sided saute pan. Add the vegetable oil and heat until shimmering. Add the chicken and fry for 2 minutes. Drain the chicken from the oil and set aside. Remove all but 2 tablespoons of the oil from the wok.
Over high heat, warm the wok. Add the scallions, ginger, garlic and red bell pepper and stir-fry for 2 minutes. Return the chicken to the wok and stir-fry for 1 minute. Add the sesame oil, soy sauce and basil leaves and stir-fry for 1 minute more. Empty the wok into a warm serving dish.
Courtesy of The Grand Formosa Regent Hotel, Taipei, Taiwan.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
747 calories; 60g total fat; 34mg cholesterol; 513mg sodium; 27g carbohydrates; 20g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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