Thai Chicken with Basil /Fast Lower Calorie Recipe/

Thai Chicken with Basil

By March 22, 2013

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


  1. 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.
  2. 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.
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