Submitted by: Marlys and Glenn
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Servings: 4-6 servings
Serve with basmati or jasmine rice. This Thai chicken is unusual in that there is no coconut milk, but this makes it very low in calories (180 per serving).
2 tablespoons peanut oil
5 cloves garlic, chopped
1 pound boneless, skinless chicken thighs, cut into 1-inch by ½-inch pieces
3-6 small fresh Serrano chilies, halved lengthwise and seeded (we used six – not too spicy for us – and minced them)
3 green onions, cut into 2-inch lengths
1 teaspoon sugar
1 tablespoon Thai fish sauce
2 teaspoons oyster sauce
2 tablespoons chicken stock
1 cup fresh Thai basil leaves (or whatever fresh basil you can find)
Preheat wok or heavy large frying pan over medium-high heat until hot; add oil. Add garlic and cook until lightly browned (about 45 seconds).
Add chicken and stir-fry until it feels firm to the touch. Add chilies, green onion, sugar, fish and oyster sauces, and stock; stir-fry until sauce thickens (about 45 seconds).
Add basil; toss just until leaves wilt (about 10 seconds). Serve hot over cooked rice.
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