Spicy Thai Chicken Recipe

Name: Spicy Thai Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Spicy Thai Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Thai Chicken

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