Spicy Thai Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 3.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,344.6 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 27.8 g

View full nutritional breakdown of Spicy Thai Chicken calories by ingredient
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From Good Housekeeping From Good Housekeeping
Number of Servings: 4


    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 jalapeño), 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


1. In medium bowl, combine fish sauce, soy sauce, and brown sugar; stir in chicken slices to coat. Let marinate 5 minutes.

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) — a thin, translucent, salty, brown liquid extracted from salted, fermented fish — 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 TESSFROMWA.

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