Category: Chicken
Country: Thailand

Prepare Jasmine rice with this one!

Serves: 4
Work Time: 20 minutes
Total Time: 30 minutes

• 3 tablespoons Asian fish sauce (nuoc nam)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 4 small skinless, boneless chicken-breast halves (4 ounces each), sliced crosswise into 1/4-inch-thick slices
• 2 teaspoons vegetable oil
• 1 large onion (12 ounces), cut into 1/4-inch-thick slices
• 2 red or green chiles (serrano or jalapeño), seeded and cut into matchstick-thin strips
• 2 teaspoons minced, peeled fresh ginger
• 3 garlic cloves, crushed with garlic press
• 1 1/2 cups loosely packed fresh basil leaves
• basil sprigs for garnish

Instructions...

1. In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate (at least 5 mins, ideally a few hours in the fridge).
2. 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.
3. 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.
4. Return chicken to skillet, heat through. Stir in basil leaves just before serving. Garnish with basil sprigs.

Each serving: About 205 calories, 28 g protein, 14 g carbohydrate, 4 g total fat (1 g saturated), 66 mg cholesterol, 595 mg sodium.

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