- 1 pound skinless, boneless chicken breast halves
- 3 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons vegetable oil
- 1 large onion (12 ounces), cut into 1/4-inch-thick slices
- 2 red or green chiles (serrano or jalapeno), seeded and cut into matchstick strips
- 2 teaspoons minced, peeled fresh ginger
- 2 garlic cloves, crushed with garlic press
- 1-1/2 cups loosely packed fresh basil leaves
- With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/4-inch-thick slices. In medium bowl, combine fish sauce, soy sauce, and brown sugar; add chicken slices, tossing to coat. Let marinate 5 minutes.
- In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring frequently (stir-frying), until chicken loses its pink color throughout, 3 to 4 minutes. With slotted spoon, transfer chicken to bowl.
- Add onion to marinade remaining in skillet and cook, stir-frying, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic; cook 1 minute longer.
- Return chicken to skillet; heat thorough. Stir in basil leaves just before serving.
Recipe Yield: Yield: 4 servings
Nutritional Information Per Serving:
Fat: 5 grams
Sodium: 784 milligrams
Cholesterol: 66 milligrams
Protein: 31 grams
Carbohydrates: 16 grams
Content Continues Below ⤵ ↷
4 Lean Meat, 1 Bread/Starch
Source: The All New Good Housekeeping Cookbook
Book Title: The All New Good Housekeeping Cookbook