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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Good Housekeeping. Great served with Jasmine Rice. Ingredients:
3 tablespoons asian fish sauce (nuoc nam) |
1 tablespoon soy sauce |
1 tablespoon brown sugar |
4 small boneless skinless chicken breast halves (4 ounces each) |
2 teaspoons vegetable oil |
1 large onion, cut into 1/4-inch-thick slices (12 ounces) |
2 red chilies (serrano or jalapeqo) or 2 green chilies, seeded and cut into matchstick-thin strips (serrano or jalapeqo) |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, crushed with garlic press |
1 1/2 cups loosely packed fresh basil leaves |
Directions:
1. Slice chicken into 1/4 inch thick strips.
2. In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
3. 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.
4. 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.
5. 4Return chicken to skillet, heat through. Stir in basil leaves just before serving.
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