Ingredients Jump to Instructions ↓

  1. 1 pound(s) skinless, boneless chicken breast halves

  2. 3 tablespoon(s) asian fish sauce

  3. 1 tablespoon(s) soy sauce

  4. 1 tablespoon(s) brown sugar

  5. 2 teaspoon(s) vegetable oil

  6. 1 large (12 ounces) cut into 1/4-inch-thick slices

  7. 2 red or green chiles such as serrano or jalapeno

  8. 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

Instructions Jump to Ingredients ↑

  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. Makes 4 main-dish servings.

  5. Nutritional information is based on one serving.


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