Thai Chicken with Basil

Thai Chicken with Basil

Thai fish sauce, or nam pla, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor, as it’s the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2
tablespoons vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb)
3
cloves garlic, finely chopped
2
jalapeño chiles, seeded, finely chopped
1
tablespoon fish sauce*
1
teaspoon sugar
1/4
cup chopped fresh basil leaves
1
tablespoon chopped fresh mint leaves
1
tablespoon chopped unsalted dry-roasted peanuts
  1. In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  2. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*To substitute for fish sauce, use 3 tablespoons reduced sodium soy sauce and 1 tablespoon dry sherry.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 290mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.