red or green jalapeño chiles, seeded, finely chopped
tablespoon fish sauce or reduced-sodium soy sauce (I used soy sauce)
cup chopped fresh basil leaves
tablespoon chopped fresh mint leaves
tablespoon chopped unsalted dry-roasted peanuts, if desired
Cut each chicken breast into 4 pieces.
Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Cook chicken, garlic and chilies in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.
1 Serving:Calories210 (Calories from Fat70); Total Fat8g (Saturated Fat1 1/2g, Trans Fat0g); Cholesterol85mg; Sodium430mg; Total Carbohydrate3g (Dietary Fiber0g, Sugars1g); Protein32g Percent Daily Value*:Vitamin A4%; Vitamin C4%; Calcium2%; Iron8% Exchanges:0Other Carbohydrate; 0Vegetable; 4 1/2Very Lean Meat; 1FatCarbohydrate Choices:0 *Percent Daily Values are based on a 2,000 calorie diet.
I'm wife and mom to 3 daughters that are all adults now. We have our youngest; 18 still at home with us while she attends school for massage therapy.
I am a daily survivor of Fibromyalgia, back issues and other health issues.
I love to cook and bake and am recently trying to get back in the kitchen more to provide my family with tasty meals.