Thai Chicken With Basil - 16g Carbs:Diabetic Low Carbohydrate Recipe

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

Chicken

nonveg

Diabetic Low Carbohydrate Recipe