Spicy Thai Chicken
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Loading ...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.
Other Suggested Recipes:
- Spicy Thai Diced Chicken with Basil
- Spicy Pasta Del Mar
- Basil Chicken
- Spicy Island Chicken
- Pineapple Glazed Chicken Thighs
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 197 | 5 | 1 | 27 | 1 | 334 | 9 | 4 |
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!)
This recipe is excellent. I doubled the amount of marinating sauce and it turned out better than dishes I’ve had in Thai restaurants.
This dish was amazing! It’s definitely a keeper.
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.
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!