Rating: 4.5 stars
88 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 11
  • 4 star values: 28
  • 5 star values: 48

Substitute lower-sodium soy sauce if fish sauce is difficult to find. The flavor won't be as complex, but soy sauce will still add a salty note. You can also substitute thinly sliced Thai bird chiles or jalapeño for the sambal oelek—or leave it out completely if you'd rather enjoy a mild dish. Serve with Brown Rice with Sesame and Sautéed Snow Peas and Peppers.

Phoebe Wu
Recipe by Cooking Light April 2012

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Read the full recipe after the video.

Recipe Summary

hands-on:
19 mins
total:
19 mins
Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring with a whisk. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.

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Nutrition Facts

291 calories; fat 15.2g; saturated fat 3.7g; mono fat 6.4g; poly fat 3.6g; protein 31.3g; carbohydrates 5.6g; fiber 0.1g; cholesterol 112mg; iron 1.9mg; sodium 615mg; calcium 31mg.
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