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