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 tbsp. Asian fish sauce (nuoc nam); 1 tbsp. soy sauce; 1 tbsp. brown sugar; 4 skinless, 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 clove garlic; 1 1/2 c. loosely packed fresh basil leaves; basil sprigs

Servings: persons

3 tbsp. Asian fish sauce (nuoc nam)
1 tbsp. soy sauce
1 tbsp. brown sugar
4 skinless, 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 clove garlic
1 1/2 c. loosely packed fresh basil leaves
basil sprigs

1
In medium bowl, combine fish sauce, soy sauce, and brown sugar; stir in chicken slices to coat.
2
Let marinate 5 minutes.
3
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
4
Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes.
5
With slotted spoon, remove chicken to plate.
6
Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes.
7
Stir in chiles, ginger, and garlic, cook 1 minute longer.
8
Return chicken to skillet, heat through.
9
Stir in basil leaves just before serving.
10
Garnish with basil sprigs.Note: Asian fish sauce (nuoc nam) a thin, translucent, salty, brown liquid extracted from salted, fermented fish is used in Thai and Vietnamese cooking.
11
It can be purchased in the Asian section of some grocery stores, or from Thai Kitchen, Box 13242, Berkeley, CA 94701 (call 800-967-THAI [800-967-8424]).
12
If you don't have fish sauce, increase soy sauce to 2 tablespoons and proceed with recipe.

237

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 11 ingredients. The key ingredients include: 3 tbsp. Asian fish sauce (nuoc nam), 1 tbsp. soy sauce, 1 tbsp. brown sugar, 4 skinless, boneless chicken-breast halves, 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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