Prepare rice. Meanwhile, make salad and prep ingredients for chicken.

Serves: 4
(Mer's Note: mer recommends 2 servings/person for regular people, 3 for people like her)
Work Time: 20 minutes
Total Time: 30 minutes
 
      3 tablespoons Asian fish sauce (nuoc nam)
      1 tablespoon soy sauce
      1 tablespoon brown sugar
      4 small skinless, boneless
      chicken-breast halves (4 ounces each), sliced crosswise into 1/4-inch-thick slices
      2 teaspoons vegetable oil
      1 large onion (12 ounces), cut into 1/4-inch-thick slices
      1 pinch red pepper and 1/2 cup french cut string beans
      2 teaspoons minced, peeled fresh ginger
      2 garlic cloves, crushed with garlic press
      1 1/2 cups loosely packed fresh basil leaves
      basil sprigs for garnish

1. In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.

2. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add
 chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.

3. Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in red pepper, string beans, ginger, and garlic, cook 1 minute longer.

4. Return chicken to skillet, heat through. Stir in basil leaves just before serving. Garnish with basil sprigs.

 Each serving: About 205 calories, 28 g protein,
 14 g carbohydrate, 4 g total fat (1 g saturated),
 66 mg cholesterol, 595 mg sodium.

Note: Asian fish sauce (nuoc nam) ? a thin,  translucent, salty, brown liquid extracted from  salted, fermented fish ? is used in Thai and  Vietnamese cooking. It can be purchased in the  Asian section of some grocery stores, or from Thai Kitchen, Box 13242, Berkeley, CA 94701 (call 800-967-THAI [800-967-8424]).

Editor's Note: If you don't have fish sauce,  increase soy sauce to 2 tablespoons and  proceed with recipe.
 
Original recipe copyright Good Housekeeping.