Looking for a way to spice up your weekly night dinners? Try this! The blend of flavors is exciting and different, plus easy to put together. Thanks Trisha for this yummy recipe!
Serve this Thai-inspired dish over rice and offer chopped peanuts and shredded coconut on top.
4 skinless boneless chicken breasts
2 tablespoons veg. oil
3 cloves garlic, finely chopped
2 red or green jalapeno chilies, seeded and finely chopped
1 tablespoon fish sauce
1 teaspoon sugar
1/4 cup chopped fresh basil
1 tablespoon chopped fresh mint leaves
1. Cut each chicken breast in 1 inch pieces2. Heat oil in wok or 12 inch skillet over medium-high heat. cook garlic and chilies in oil, stirring constantly, until garlic is golden brown.
3. Add chicken, stir-fry 8-10 minutes or until chicken is no longer pink in center. Stir in fish sauce and sugar.
4. Remove from heat, sprinkle on the basil and mint. -adapted from Betty Crockers Good and Easy Cookbook
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