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Spicy Thai Chicken

Spicy Thai Chicken

recipe ingredients
3 Tbsp. Asian fish sauce
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 lb. boneless chicken-breast halves
2 tsp. vegetable oil
1 large onion
2 red or green chiles (serrano or jalapeno)
2 tsp. minced, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1/2 cups loosely packed fresh basil leaves

recipe directions
Slice chicken breasts crosswise into 1/4 inch thick slices. In a medium bowl, combine fish sauce, soy sauce, and brown sugar; stir in chicken slices to coat. Let marinate 5 minutes.

Meanwhile, cut onion into 1/2 inch slices. Seed chili peppers and cut into matchstick thin strips.

In a nonstick skillet, heat vegetable oil over medium-high heat until very hot. Add chicken, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.

Add onion slices to skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in any remaining chicken marinade and continue to stir and cook for one more minute. Add chiles, ginger, and garlic; cook 1 minute longer. Return chicken to skillet; heat through. Stir in basil leaves just before serving.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
197 5 1 27 1 334 9 4

8 Comments

  1. writerwoman1

    If you are a fan of authentic Thai food like I am, you will love this recipe! It is just as tasty as the dishes from any Thai resturant. I have only one caution- the fish sauce used in this recipe is very pungent ( it is made of cold pressed anchovies) so be prepared for everything to smell like fish (i.e. your hair, clothing, drapes, etc.) so take appropriate measures before preparing (open windows, turn on kitchen fan, burn incense and candles!)

  2. foodlover

    This recipe is excellent. I doubled the amount of marinating sauce and it turned out better than dishes I’ve had in Thai restaurants.

  3. sandi

    This dish was amazing! It’s definitely a keeper.

  4. khittykhat

    Excellent recipe!!! It was very yummy!

    I will say that if you’re used to genuine Thai, it does taste like a “low fat” version, but not necessarily in a bad way.

    ITA with the recommendation to double the marinade, but not the fish oil! Keep it to ONLY 1-1 1/2 Tbsp. Serve over brown rice.

  5. Kathy

    Wonderful recipe.. Had our friends in for dinner last night and served this and we all agreed that we could diet if it tasts this good… We’re off and running!

  6. Sylvia

    This is delicious! I will make this again!
    I hate fish, so I just used extra soy sauce and it turned out even better than anything I have ordered in thai restaurants!

  7. Ally

    What a gr8 recipe! This tastes soo oriental! Better than any restaurant made asian dish!

  8. Jody

    This dish was very good and I would make it again. I doubled the recipe and thought that the dish was a little salted. I would try the low sodium soy sauce next time.

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