Spicy Thai ChickenSubmitted by: KETTLEBELLJUNKY
IntroductionFrom Good Housekeeping. Use more ginger and some Sriracha Hot Chili Sauce to spice it up a bit more! From Good Housekeeping. Use more ginger and some Sriracha Hot Chili Sauce to spice it up a bit more!
3 tablespoon(s) Asian fish sauce (nuoc nam)
1 tablespoon(s) soy sauce
1 tablespoon(s) brown sugar
4 (4 ounces each) skinless, boneless chicken-breast halves, sliced crosswise into 1/4-inch-thick slices
2 teaspoon(s) vegetable oil
1 large (12-ounce) onion, cut into 1/4-inch-thick slices
2 red or green chiles (serrano or jalapeÃ±o), seeded and cut into matchstick-thin strips
2 teaspoon(s) minced, peeled fresh ginger
2 clove(s) garlic, crushed with garlic press
1 1/2 cup(s) (loosely packed) fresh basil leaves
Basil sprigs, for garnish
2. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
3. Add onion to marinade remaining in skillet and cook, stirring occasionally, 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. Garnish with basil sprigs.
* Note: Asian fish sauce (nuoc nam) â€” a thin, translucent, salty, brown liquid extracted from salted, fermented fish â€” is used in Thai and Vietnamese cooking. It can be purchased in the Asian section of some grocery stores. If you don't have fish sauce, increase soy sauce to 2 tablespoons and proceed with recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user MEANMUMMY.
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Member Ratings For This Recipe
Very yummy!! Increased garlic, ginger and chilis and left out onions. Served over rice and stirred it in pot. Boo-boo'd on the basil. Put in chopped leaves instead of whole leaves. Luckily realized my mistake before I added them all. I'm definately going to try it again with less basil. - 1/9/09
This was so simple to make and absolutely delicious! I tweaked the recipe just a bit by adding bok choy and green peppers. I added a thickener of 1 tbsp of cornstarch and 1/4 c water. I served it over basmati rice with Basil. I will definitely make this recipe again. - 12/23/08