Steamed rice and the cucumber salad combine with this for the perfect light and refreshing chicken dish. Fish sauce is scary and stinky but absolutely essential to this recipe.
Ingredients
1 ½ lbs boneless, skinless chicken breast
1 Tbl plus 1 tsp lemon juice
2 tsp garlic, pressed
1 Tbl plus 1 tsp Splenda
2 tsp fish sauce (nuoc mam)
½ tsp pepper
oil
Nuoc Cham dipping sauce
Directions
Flatten chicken breasts and place on a plate. Mix together the lemon juice, garlic, Splenda, fish sauce and pepper and pour the mixture evenly over the chicken breasts, making sure all sides get coated. Heat a Tbl of oil in a skillet over medium-high heat and sauté the chicken breasts for 4 to 5 minutes per side. While the chicken is sautéing, mix together the Nuoc Cham sauce. In the last minute of cooking time, pour the lemon juice mixture remaining on the plate into the skillet, turning the breasts to ensure all sides are coated. Heat for one minute and remove to plates. Serve with dipping sauce.
Nuoc Cham Dipping Sauce
Combine in a small dish:
2 Tbl fish sauce
2 Tbl lime juice
1 ½ tsp rice vinegar
3 Tbl Splenda
1 clove garlic, pressed
1 tsp chili garlic paste
a little of each 