Thai Chicken with Fresh Basil
Yield
4 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | pound |
chicken breasts
boned |
|
| 2 | tablespoons |
garlic
coarsely chopped |
|
| 3 | tablespoons |
nuoc mam
(fish sauce) |
* |
| ¾ | cup |
basil
thinly sliced |
*
|
| 2 | tablespoons |
sugar
|
|
| 2 | each |
serrano chiles
|
*
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breasts
boned |
|
| 3E+1 | ml |
garlic
coarsely chopped |
|
| 45 | ml |
nuoc mam
(fish sauce) |
* |
| 177 | ml |
basil
thinly sliced |
*
|
| 3E+1 | ml |
sugar
|
|
| 2 | each |
serrano chiles
|
*
|
| 3E+1 | ml |
water
|
|
Directions
Skin chicken and cut into 1.25 X 1 inch strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds).
Heat oil in wok or large skillet over high heat.
Add garlic and stir until golden brown, about 10 seconds. Add 0½ cup of basil and the chilies and stir.
Fry just until basil wilts, about 1 minute.
Add chicken and stir-fry about 3 minutes.
Add nuoc mam, water, sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes.
Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds.
Serve immediately with steamed rice.
