7
6 skinless, boneless chicken breasts
2 to 3 tbsp vegetable oil
4 cups sliced mushrooms, about 300 g
4 tsp minced fresh ginger
1 medium jalapeno
3 garlic cloves
1/4 tsp hot red-chili flakes
1 1/2 cups chicken broth or bouillon
4 tsp fish sauce
1 1/2 tsp granulated sugar
1 sliced green onions
3/4 cup coarsely chopped or shredded fresh basil
Cut chicken into bite-size strips about 1/2 inch (1 cm) wide. Heat 1 tablespoon (15 mL) oil in a large non-stick frying pan set over medium-high heat. Add about half of chicken and stir-fry until almost cooked, from 3 to 4 minutes. Remove to a plate. Repeat with remaining chicken and more oil, if needed. Remove to a plate. Add remaining oil to pan, then mushrooms, ginger, jalapeño, garlic and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and any juices that have collected on plate. Cook, uncovered and stirring often, just until chicken is done as you like or feels springy, about 2 minutes. Stir in onion and basil. Taste and add a little more fish sauce, if you like. Spoon over rice in individual shallow bowls.
Calories 361, Protein 55.4g, Carbohydrates 7g, Fat 11.3g, Fibre 1.7g, Sodium 942mg.