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 min
  • Total Time 20 min
  • Servings 4

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.

Expert Tips

*To substitute for fish sauce, use 3 tablespoons reduced sodium soy sauce and 1 tablespoon dry sherry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
290mg
290%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
2%;
Iron
6%;
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.