Stir-Fried Thai Chicken With Basil
- 1 3/4 pounds boneless skinless chicken breast halves cut 2" by 1" pieces
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam) (available in Asian grocery stores or from ethnicgrocer.com)
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 packet sugar substitute
- 2 tablespoons canola oil
- 3 green onions thinly sliced
- 3 garlic cloves finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups small basil leaves - (lightly packed) (preferably Asian variety)
Combine chicken, fish sauce, soy sauce, water and sugar substitute in a bowl and let stand 30 minutes.
Heat a large skillet over medium-high heat and add oil. Heat until hot but not smoking. Add green onion and stir-fry 2 minutes, until softened. Add garlic and pepper flakes and stir-fry 30 seconds.
Remove chicken from marinade with a slotted spoon and add to onion mixture. Stir-fry until chicken is almost cooked through, about 3 minutes. Add the marinade and stir-fry mixture 30 seconds, until liquid boils. Remove from heat and stir in 1 cup basil. Transfer to serving bowl and sprinkle with remaining basil.
This recipe yields 4 servings.
Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 40.5 grams
Fat: 9 grams