Thai Basil Chicken II
Serve with Rice

Serves 4

1 1/3 pounds boneless, skinless chicken breasts, cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons low sodium soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
1 tablespoons cooking oil
1 large onion, cut into thin slices
1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves

In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

Per Serving: 237 Calories; 6g Fat (25.4% calories from fat); 1g Saturated Fat; 36g Protein; 7g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 325mg Sodium. Exchanges: 5 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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