Ground Chicken Stir Fried With Basil - Kai Pad Bai Kaprow

1. In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.

2. Add ground chicken and sauté until browned.

3. Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.

4. Saute for another 3 to 4 minutes.

5. Serve with rice.

6. Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.

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Nutrient	Quantity
Total fats	109.038 g
Protein	88.6952 g
Carbohydrates	26.6723 g
Energy	1441.2782 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6684 g
Water	571.1915 g
Aspartic acid	7.6738 g
Calcium, Ca	212.3488 mg
Lutein + zeaxanthin	1903.16 g
Fiber, total dietary	5.1868 g
Fatty acids, total saturated 22:0	0.0028 g
Carotene, beta	3787.214 g
Niacin	31.7734 mg
Vitamin A, RAE	1368.6517 g
Arginine	5.5039 g
Riboflavin	0.9556 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0338 g
Fatty acids, total saturated 20:1	0.68 g
Glutamic acid	12.5832 g
Sodium, Na	2701.8501 mg
Fatty acids, total saturated 16:1 undifferentiated	3.721 g
Total lipid (fat)	109.038 g
Manganese, Mn	1.5443 mg
Fructose	4.4638 g
Proline	4.1902 g
Fatty acids, total saturated 16:0	17.3967 g
Fatty acids, total saturated 8:0	1.3464 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	1.3198 g
Choline, total	22.4472 mg
Sugars, total	11.5552 g
Serine	3.06 g
Fatty acids, total saturated 10:0	1.555 g
Fatty acids, total saturated 18:0	5.1128 g
Fatty acids, total saturated 20:4 undifferentiated	0.4533 g
Vitamin B-6	2.1323 mg
Selenium, Se	60.6539 g
Ash	11.2997 g
Fatty acids, total saturated 18:1 undifferentiated	27.5127 g
Pantothenic acid	5.3495 mg
Phenylalanine	3.331 g
Copper, Cu	0.4916 mg
Betaine	0.2192 mg
Thiamin	0.4082 mg
Retinol	1052.9357 g
Methionine	2.2046 g
Iron, Fe	8.1197 mg
Carbohydrate, by difference	26.6723 g
Phosphorus, P	777.6622 mg
Folate, total	223.6443 g
Dihydrophylloquinone	0.0432 g
Tocopherol, gamma	0.0734 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0456 g
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Alanine	4.9052 g
Cholesterol	408.0009 mg
Valine	4.1376 g
Fatty acids, total saturated 18:2 undifferentiated	13.6135 g
Glycine	5.6117 g
Glucose (dextrose)	4.5202 g
Fatty acids, total saturated 14:0	7.2492 g
Zinc, Zn	7.577 mg
Isoleucine	4.1737 g
Fatty acids, total saturated 12:0	19.2722 g
Fatty acids, total polyunsaturated	15.3255 g
Fatty acids, total saturated 14:1	0.0034 g
Fatty acids, total polyunsaturated 17:1	0.0003 g
Leucine	6.1623 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	9815.8979 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0453 g
Folate, DFE	223.6443 g
Tryptophan	0.953 g
Vitamin C, total ascorbic acid	45.9573 mg
Phytosterols	56.754 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.0358 g
Fatty acids, total polyunsaturated 18:1 c	0.032 g
Fatty acids, total saturated 20:0	0.0028 g
Fatty acids, total saturated 6:0	0.0821 g
Tyrosine	2.6977 g
Vitamin B-12	5.176 g
Vitamin K (phylloquinone)	282.509 g
Fatty acids, total saturated	52.7091 g
Histidine	2.4266 g
Fatty acids, total monounsaturated	32.2808 g
Threonine	3.5097 g
Folate, food	223.6443 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	5.52 g
Vitamin E (alpha-tocopherol)	1.9827 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1366 g
Magnesium, Mg	192.1689 mg
Lysine	6.7654 g
Potassium, K	1448.8919 mg
Cystine	1.1346 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	6.03	1.2892	0.0763
Garlic	5 cloves	22.35	4.959	0.075
Chicken	1 lb	965.6022	0.5893	67.2295
Vegetable oil	3 tablespoons	351.696	0	40.8
Green Onion	2	38.34	8.1508	0.6674
Basil	0.5 cup	2.76	0.318	0.0768
white onion	1	44	10.274	0.11
fish sauce	5 teaspoons	10.5	1.092	0.003
dark brown sugar	1.5 1/2	0	0	0
thai red chili pepper	2	0	0	0