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Thai Chicken with Basil

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Betty Crocker Kitchens
Updated Mar 25, 2013
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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.

Thai Chicken with Basil

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.

Nutrition

230 Calories
12g Total Fat
28g Protein
3g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
290mg
12%
Potassium
270mg
8%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
28g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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