From: The All New Good Housekeeping Cookbook
Servings: 4
1 lb skinless, boneless chicken breast halves
3 Tbsp Asian fish sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
2 tsp vegetable oil
1 large onion (12oz), cut into 1/4-inch-thick slices
2 red or green chiles (serrano or jalapeno),
seeded and cut into matchstick strips
2 tsp minced, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 1/2 cups loosely packed fresh basil leaves
With knife held in slanting position, almost parallel
to cutting surface, cut each chicken breast half
crosswise into 1/4-inch-thick slices.
In medium bowl, combine fish sauce, soy sauce,
and brown sugar; add chicken slices, tossing to
coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat oil over medium-high
heat until very hot. Add chicken with marinade and cook,
stirring frequently (stir-frying) , until chicken loses
its pink color throughout, 3 to 4 minutes. With slotted
spoon, transfer chicken to bowl.
Add onion to marinade remaining in skillet and cook,
stir-frying, until tender-crisp, about 4 minutes.
Stir in chiles, ginger, and garlic; cook 1 minute longer.
Return chicken to skillet; heat thorough.
Stir in basil leaves just before serving.
Servings: 4
Nutritional Information Per Serving (1/4 of recipe):
238 Calories, 5g Fat, 66mg Cholesterol, 31g Protein,
16g Carbs, 784mg Sodium
Diabetic Exchanges: 4 Lean Meat, 1 Bread/Starch
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