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.
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Yield : 4 servings
- vegetable oil - 2 tablespoons
- boneless skinless chicken breasts - 4 (about 1¼ lb)
- garlic, finely chopped - 3 cloves
- jalapeño chiles, seeded, finely chopped - 2
- fish sauce* - 1 tablespoon
- sugar - 1 teaspoon
- chopped fresh basil leaves - ¼ cup
- chopped fresh mint leaves - 1 tablespoon
- chopped unsalted dry-roasted peanuts - 1 tablespoon
- 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.*To substitute for fish sauce, use 3 tablespoons reduced-sodium soy sauce and 1 tablespoon dry sherry.