prep time:20 min |
start to finish:20 min |
makes:4 servings |
| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1 | tablespoon canola or soybean oil |
| 3 | cloves garlic, finely chopped |
| 2 | red or green jalapeño chiles, seeded, finely chopped |
| 1 | tablespoon fish sauce or reduced-sodium soy sauce (I used soy sauce) |
| 1 | teaspoon sugar |
| 1/4 | cup chopped fresh basil leaves |
| 1 | tablespoon chopped fresh mint leaves |
| 1 | tablespoon chopped unsalted dry-roasted peanuts, if desired |
| 1. | Cut each chicken breast into 4 pieces. |
| 2. | 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. Nutritional Information 1 Serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol85mg; Sodium 430mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2Very Lean Meat; 1 Fat Carbohydrate Choices: 0 *Percent Daily Values are based on a 2,000 calorie diet. |
