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Spicy Thai Chicken
Total Time: 30 Minutes
Servings: 4
Ingredients:
3 tablespoons asian fish sauce
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
4 small boneless skinless chicken breast halves (4 ounces each)
2 teaspoons vegetable oil
1 large onion , cut into 1/4-inch-thick slices (12 ounces)
2 red or 2 green chilies , seeded and cut into matchstick-thin strips
2 teaspoons minced peeled fresh ginger
2 garlic cloves , minced
1 ½ cups loosely packed fresh basil leaves
Directions:
Slice chicken into 1/4 inch thick strips.
In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
Return chicken to skillet, heat through. Stir in basil leaves just before serving.
Nutritional Info
Amount Per Serving (8 oz)
Calories 317
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 136 mg
Sodium 752 mg
Total Carbohydrate 11 g
Dietary Fiber 1.5 g
Sugars 6.7 g
Protein 57 g
Total Time: 30 Minutes
Servings: 4
Ingredients:
3 tablespoons asian fish sauce
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
4 small boneless skinless chicken breast halves (4 ounces each)
2 teaspoons vegetable oil
1 large onion , cut into 1/4-inch-thick slices (12 ounces)
2 red or 2 green chilies , seeded and cut into matchstick-thin strips
2 teaspoons minced peeled fresh ginger
2 garlic cloves , minced
1 ½ cups loosely packed fresh basil leaves
Directions:
Slice chicken into 1/4 inch thick strips.
In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
Return chicken to skillet, heat through. Stir in basil leaves just before serving.
Nutritional Info
Amount Per Serving (8 oz)
Calories 317
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 136 mg
Sodium 752 mg
Total Carbohydrate 11 g
Dietary Fiber 1.5 g
Sugars 6.7 g
Protein 57 g