Heart-Healthy Phad Ka Prao

Indulge in the vibrant flavors of Thailand with this Heart-Healthy Phad Ka Prao, a lighter, nutrient-packed twist on the classic Thai stir-fry. Featuring tender slices of lean chicken breast, a medley of colorful vegetables, and fragrant brown jasmine rice, this recipe is bursting with wholesome goodness. Instead of traditional high-sodium ingredients, this version uses low-sodium soy sauce and reduced-sodium oyster sauce, making it perfect for those seeking a heart-friendly meal. Fresh basil leaves and a squeeze of zesty lime elevate the dish, creating a harmony of spicy, savory, and aromatic notes. Ready in just 35 minutes, this quick and easy recipe serves as a satisfying dinner that delivers bold flavors without compromising your health goals.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams lean chicken breast
• 1 cup brown jasmine rice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 piece red chili, finely sliced
• 100 grams green beans, trimmed and cut into 1-inch pieces
• 1 medium red bell pepper, sliced
• 1 medium yellow onion, sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce, reduced sodium
• 1 cup fresh basil leaves
• 1 piece lime, cut into wedges

Directions

Step 1

Rinse the brown jasmine rice under cold water until the water runs clear. Cook rice according to package instructions and set aside.

Step 2

Trim any excess fat from the chicken breasts and slice them thinly against the grain to ensure tenderness. Set aside.

Step 3

Heat the olive oil in a non-stick pan over medium heat. Add the minced garlic and sliced red chili, and sauté until they are fragrant, about 1 minute.

Step 4

Add the sliced chicken to the pan, stir-frying for about 4-5 minutes or until the chicken is just cooked through.

Step 5

Add the green beans, red bell pepper, and onion to the pan. Stir-fry the vegetables until they are tender-crisp, approximately 3-4 minutes.

Step 6

In a small bowl, mix together the low-sodium soy sauce, fish sauce, and oyster sauce. Pour the sauce mixture over the chicken and vegetables, stirring to coat everything evenly.

Step 7

Reduce the heat to low and add the fresh basil leaves to the pan. Toss everything together gently until the basil is wilted and coated with the sauce.

Step 8

Serve the Phad Ka Prao over the cooked brown jasmine rice, with lime wedges on the side for squeezing over the dish just before eating.

Nutrition Facts

Serving size	1007 grams (1007.0g)

Amount per serving	% Daily Value*
Calories	1035

Total Fat 27.70g	36%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 1.30g
Cholesterol 255mg	85%
Sodium 2806mg	122%
Total Carbohydrate 88.10g	32%
Dietary Fiber 14.80g	53%
Total Sugars 17.40g
Protein 109.40g	219%

Vitamin D 15IU	75%
Calcium 203mg	16%
Iron 9mg	48%
Potassium 1810mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 42.1%

Carbs: 33.9%