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Hot Basil Chicken (Cha Kreung Satch Moan)
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 2 serving(s)
Categories
- Chicken
- Main Course
- Asian
- Cambodian
- Stir-fry
- Easy
Allergens
- Peanuts
- Fish
- Shellfish
- Soy
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Calories
705
per serving
1410 for selected servings
Fat
52.1g
per serving
104.2g for selected servings
Sugar
5g
per serving
10g for selected servings
Protein
46.4g
per serving
92.8g for selected servings
Carbohydrates
12.4g
per serving
24.8g for selected servings
I found this on Facebook. There are several pages dedicated to Cambodian recipes, and this is one of them. There are fish sauces that are kosher, but I don't know about oyster sauces. Usually vegan stores have some kind of imitation to replace the real thing.
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Equipment
Wok
Ingredients
- 500 g chicken thighs, chopped
- 1 bunch basil leaves
- 4 hot chili peppers, chopped
- 1 handful peanuts
- 1 tablespoon chopped garlic
- 1 tablespoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon black sweet soy sauce
- 2 tablespoons cooking oil
- 150 ml water
Instructions
Add cooking oil to a wok and heat. Add garlic, chicken ,chillies, fish sauce and water; cook for 10 minute. Add peanuts oyster & sweet soy sauce and basil; stir and cook until basil is slightly wilted.
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