THAI CHICKEN WITH BASIL

Thai Chicken with Basil image

Thai fish sauce, or nam pla, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor, as it's the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
3 cloves garlic, finely chopped
2 jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce*
1 teaspoon sugar
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped unsalted dry-roasted peanuts

Steps:

In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.

Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g