Spicy Thai Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.1
- Total Fat: 3.9 g
- Cholesterol: 68.4 mg
- Sodium: 1,348.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.5 g
- Protein: 29.2 g
View full nutritional breakdown of Spicy Thai Chicken calories by ingredient
Submitted by: KETTLEBELLJUNKY
Introduction
From 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!Number of Servings: 4
Ingredients
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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
Directions
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 MEANMUMMY.
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 MEANMUMMY.
