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

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.

Recipe by Cooking Light April 2012


Read the full recipe after the video.

Recipe Summary

19 mins
19 mins
Serves 4 (serving size: 3/4 cup)


Ingredient Checklist


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.


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.