Thai fish sauce, or nam pla, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor, as it’s the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.
Thai Chicken with Basil
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 9
Ingredients
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 3 cloves garlic, finely chopped
- 2 jalapeño chiles, seeded, finely chopped
- 1 tablespoon fish sauce*
- 1 teaspoon sugar
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped unsalted dry-roasted peanuts
Instructions
-
Step1In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
-
Step2Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.
Nutrition
230
Calories
12g
Total Fat
28g
Protein
3g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 290mg
- 12%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
0
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