|Ingredients||Original Recipe||Low Sodium (Salt)|
|Chicken breast||80 g||80 g|
|Holy basil leaves||4 teaspoons (25 g)||8 teaspoons (50g)|
|Chili pepper hot red||1 piece||1 piece|
|Chili bird||1 teaspoon (5g)||1 teaspoon (5g)|
|Garlic bulbs||1 tablespoon (15g)||1 tablespoon (15g)|
|Fish sauce||3 teaspoons (15g)||1 teaspoon (5g)|
|Oyster sauce||3 teaspoons (15g)||1 teaspoon (5g)|
|Soybean oil (Vegetable oil)||3 teaspoons (15g)||1 teaspoon (5g)|
|Water||2 tablespoons (30g)||2 tablespoons (30g)|
- Marinate chicken and chopped holy basil leaves, mix it together and set aside.
- Put vegetable oil in a pan; add garlic and chili then stir-fry with medium heat until they are turn to slightly brown.
- Add chicken, cook until the chicken is done then add oyster sauce and holy basil leaves.
- Remove from heat then add fish sauce and serve.
Adding fish sauce after removing from heat make food have strong salty taste than adding salt during cooking.
|Low Sodium (Salt)||355||42||20.5||12||689|
Anyanee Isarankura Na Ayuthaya, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC