Stir-Fried Thai Chicken with Basil
Servings: 4
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Carbs: 3 grams
Net Carbs: 2.5 grams
Protein: 40.5 grams
Fat: 9 grams
Calories: 264
Ingredients:
1 3/4 pounds skinless, boneless chicken breast halves, cut into 2 x 1-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam, available in Asian grocery stores or ethnicgrocer.com)
1 tablespoons soy sauce
1 tablespoon water
1 packet sugar substitute
2 tablespoons canola oil
3 green onions, thinly sliced
3 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed small basil leaves, preferably Asian variety
Instructions:
1. Combine chicken, fish sauce, soy sauce, water and sugar substitute in a bowl and let stand 30 minutes.
2. Heat a large skillet over medium-high heat and add oil. Heat until hot but not smoking. Add green onion and stir-fry 2 minutes, until softened. Add garlic and pepper flakes and stir-fry 30 seconds.
3. Remove chicken from marinade with a slotted spoon and add to onion mixture. Stir-fry until chicken is almost cooked through, about 3 minutes. Add the marinade and stir-fry mixture 30 seconds, until liquid boils. Remove from heat and stir in 1 cup basil. Transfer to serving bowl and sprinkle with remaining basil.
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