Post by charleneg on Feb 5, 2008 11:25:47 GMT -5
I've been holding on to this recipe for awhile and finally gave it a try and it was excellent! This is the first time I've used fish sauce and it really gave it an interesting, complex flavor, not fishy at all. This has definitely been added to my "do it again" file. I made baked brown rice with it and the combination was excellent. You could also use basmati or jasmine rice as well.
CHICKEN AND BASIL STIR FRY
Prep time: about 15 minutes
Cooking time: about 15 minutes
Makes 4 main dish servings
1 lime
1 pound skinless, boneless chicken thighs, cut into 1” chunks
1 Tbsp low sodium soy sauce
1 tsp canola oil
1 bag (12 ounces) trimmed green beans, each cut in thirds
2 Tbsp water
2 cloves garlic, thinly sliced
1 cup packed basil leaves, sliced
1 Tbsp less sodium fish sauce (I used regular)
Cooked rice (optional)
From lime, grate 1 teaspoon peel and squeeze 1 Tablespoon juice in medium bowl, toss chicken with lime peel and soy sauce; set aside.
Note: I accidentally put the lime juice into the marinade with the chicken, but it did not cause any problems. Either way would be fine.
In nonstick 12 inch skillet, heat oil over medium high heat until hot. Add beans and water, cook about 5-6 minutes, stirring often. Add garlic and cook 2 minutes or until beans are tender-crisp. Transfer to bowl.
In the same skillet, cook chicken mixture over medium high heat until chicken loses it’s pink color throughout, stirring often. Remove skillet from heat; stir in bean mixture, basil, fish sauce, and lime juice. Serve with rice if you like.
Note: I added another tablespoon of lime juice at this point.
Each serving, without rice: About 185 calories; 25 g protein, 9 g carbohydrate, 6 g total fat (1 g saturated), 4 g fiber, 94 mg cholesterol, 460 mg sodium (more if using regular fish sauce).
CHICKEN AND BASIL STIR FRY
Prep time: about 15 minutes
Cooking time: about 15 minutes
Makes 4 main dish servings
1 lime
1 pound skinless, boneless chicken thighs, cut into 1” chunks
1 Tbsp low sodium soy sauce
1 tsp canola oil
1 bag (12 ounces) trimmed green beans, each cut in thirds
2 Tbsp water
2 cloves garlic, thinly sliced
1 cup packed basil leaves, sliced
1 Tbsp less sodium fish sauce (I used regular)
Cooked rice (optional)
From lime, grate 1 teaspoon peel and squeeze 1 Tablespoon juice in medium bowl, toss chicken with lime peel and soy sauce; set aside.
Note: I accidentally put the lime juice into the marinade with the chicken, but it did not cause any problems. Either way would be fine.
In nonstick 12 inch skillet, heat oil over medium high heat until hot. Add beans and water, cook about 5-6 minutes, stirring often. Add garlic and cook 2 minutes or until beans are tender-crisp. Transfer to bowl.
In the same skillet, cook chicken mixture over medium high heat until chicken loses it’s pink color throughout, stirring often. Remove skillet from heat; stir in bean mixture, basil, fish sauce, and lime juice. Serve with rice if you like.
Note: I added another tablespoon of lime juice at this point.
Each serving, without rice: About 185 calories; 25 g protein, 9 g carbohydrate, 6 g total fat (1 g saturated), 4 g fiber, 94 mg cholesterol, 460 mg sodium (more if using regular fish sauce).