Thai Chicken with Basil
  • 1 pound skinless, boneless chicken breast halves
  • 3 tablespoons Asian fish sauce (nuoc nam)
  • 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 jalapeƱo), 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
  1. 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.
  2. 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.
  3. 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.
  4. Return chicken to skillet; heat through. Stir in basil leaves just before serving.
  5. Nutritional Information (per serving): Calories 238, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 784 mg, Carbohydrates 16 g, Protein 31 g.