Nam Chicken

Serves: 4
Total Calories: 156


1 teaspoon olive oil
1 teaspoon finely chopped garlic
2 tablespoons lemon grass stock or Chicken Stock
6 ounces chicken breasts minced
1/4 cup whole unsalted roasted peanut
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
1/4 cup sliced red onion
3 tablespoons finely diced scallion
2 tablespoons finely diced, peeled fresh ginger
2 tablespoons chopped cilantro
1/2 teaspoon crushed red pepper or cayenne pepper
1 small head Romaine lettuce or green leaf or iceberg lettuce, washed and dried


Heat oil in a small skillet over medium heat. Add garlic and sauté until golden, about 1 ½ to 2 minutes. Remove from heat and set aside.

Place a medium skillet over medium heat. Pour in stock and heat for 1 minute. Add chicken and stir for 2 to 3 minutes or until chicken is cooked and stock is nearly evaporated. Remove from heat; stir in reserved garlic and all remaining ingredients except lettuce.

Separate lettuce leaves, wash and dry. Arrange in a circle on a large platter. To serve, have diners scoop 2 mounds of chicken mixture onto each leaf and fold the leaf over.

Nutritional Facts:

Serves: 4
Total Calories: 156
Calories from Fat: 51

This Nam Chicken recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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