Thai Basil Chicken
Serve with white sticky rice.

Servings: 6

• 1 pound skinless boneless chicken breast
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped fine
• 2 small fresh red or green Thai Bird chilies or small Serrano peppers*
• 1/4 cup fat-free chicken broth or water
• 2 teaspoons Asian fish sauce (naam pla)
• 2 teaspoons sugar
• 2 teaspoons light soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves, washed    well and patted dry
• 2 tablespoons fresh lime juice or to taste

Freeze chicken, wrapped in plastic wrap, 30 minutes to make slicing easier. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2 inch pieces.

Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.

Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.

Serve chicken with white rice.

*Remember to wear rubber gloves.

Per Serving: 163 Calories; 4g Fat (21.4% calories from fat); 1g Saturated Fat; 21g Protein; 14g Carbohydrate; 7g Dietary Fiber; 44mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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