Recipe: Spicy Thai Chicken

SPICY THAI CHICKEN

3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
4 small skinless boneless chicken breast halves
2 teaspoons vegetable oil
1 large onion, sliced 1/4-inch thick
2 green chiles, seeded and julienned
2 teaspoons fresh ginger, minced
2 cloves garlic, crushed
1 1/2 cups fresh basil

In a medium bowl combine fish sauce, soy sauce, brown sugar; set aside.

Slice chicken breasts into 1/4 inch thick slices, toss into marinade in bowl and let sit for 5 minutes.

In a non stick skillet heat vegetable oil over medium heat until very hot. Add chicken with marinade and cook stirring occasionally until chicken slices lose their pink color, about 3-4 minutes. With a slotted spoon transfer to a plate.

Add onion to marinade remaining in skillet and cook stirring occasionally until tender crisp, about 4 minutes.

Stir in chiles, ginger and garlic and cook 1 minute longer.

Return chicken to skillet; heat through. Stir in basil leaves just before serving.

Servings: 4
Source: Good Housekeeping 365 days of Healthy Eating