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    • #275248

      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
      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); Cholesterol 85mg; Sodium 430mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 32g % Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 0 MyPyramid Servings: 1 tsp Fats & Oils, 4 oz-equivalents Meat & Beans
      *% Daily Values are based on a 2,000 calorie diet.

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