Stir Fry Red Rice
Thai chile, minced
boneless skinless chicken breasts, cut into thin strips
thinly sliced green onion
fresh Thai basil
1MIX sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. Drain well. Place in serving bowl. Set aside.
2MEANWHILE, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onion; stir fry 3 to 5 minutes or until chicken is cooked through.
3STIR in fish sauce mixture; stir fry 1 minute. Add basil; stir fry 30 seconds or until basil is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
4Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
5Nutrition Information Per Serving: 261 Calories, Fat 9g, Protein 16g, Carbohydrates 29g, Cholesterol 37mg, Sodium 379mg, Fiber 1g
Nutrition information coming soon.
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