Thai Chicken and Vegetable Stir-fry
35 mins (prep 20, cooking 15)
17 ingredients
4 servings
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.

Categories:  technique , <-60-mins , chicken , stir-fry , poultry , main-dish , meat , thai , vegetable , time-to-make , asian ,
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Serving Size (108.75 g)
Servings 4
Amount per Serving
Calories 158.08 Calories from Fat 83.7
% Daily Value *
Total Fat 9.3g 57.23%
Saturated Fat 1.16g 23.14%
Trans Fat 0.0g %
Cholesterol 51.74mg 68.99%
Sodium 33.88mg 5.65%
Total Carbohydrate 1.78g 2.38%
Dietary Fiber 0.62 g 9.98%
Sugars 0.53 g %
Protein 16.29g 130.3%
Vitamin A 118.36IU% Vitamin C 0.09mg%
Calcium 14.6mg% Iron 0.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger, cloves garlic, green bell pepper, medium carrots, oyster sauce, pinch sugar, freshly ground black pepper, lightly salted peanuts, chopped fresh cilantro, asian