Type what you have

Ingredients

• ✓ fish sauce
• sesame oil
• sunflower oil
• lemon juice
• five-spice powder
• salt

Instructions

1. 1 Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container; mix well.

By Ursel

Ingredients

• ✓ fish sauce
• cauliflower
• soy sauce
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Ingredients

• ✓ fish sauce
• ground chicken
• hoisin sauce
• red chile pepper
• cilantro
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ fish sauce
• asian chile paste
• soy sauce
• garlic
• ginger
• lime
• chicken wing

Instructions

1. 1 Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
3. 3 Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.

By FISHGIRL

Ingredients

• ✓ fish sauce
• brussels sprout
• olive oil
• salt
• black pepper
• sesame oil
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
3. 3 Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
4. 4 Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

By Casey Butler

Ingredients

• ✓ fish sauce
• garlic
• bird's eye chile
• lemongrass
• coconut milk
• peanut oil
• green onion
• green bean

Instructions

1. 1 Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
2. 2 Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

By msxkitty

Ingredients

• ✓ fish sauce
• vegetable oil
• onion
• garlic
• ground pork
• black pepper
• green chile
• winged bean
• cream of coconut

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; sauté until it starts to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
2. 2 Stir green chile into the pork mixture; sauté until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium-low; let simmer until coconut cream thickens, about 5 minutes more.

By Arlene Tengonciang

Ingredients

• ✓ fish sauce
• shrimp
• garlic
• honey
• ginger
• soy sauce
• vegetable oil
• green onion

Instructions

1. 1 Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
2. 2 Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
3. 3 Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
4. 4 Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
5. 5 Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

By John Mitzewich

Ingredients

• ✓ fish sauce
• vegetable oil
• ginger
• catfish fillet
• soy sauce
• oyster sauce
• yellow onion
• red bell pepper
• green onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
2. 2 Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

By Lynda Q

Ingredients

• ✓ fish sauce
• chicken thigh
• lime juice
• sherry
• brown sugar
• sweet chili sauce
• garlic
• sriracha sauce
• sesame oil
• lemongrass paste

Instructions

1. 1 Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
3. 3 Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ fish sauce
• vegetable oil
• chicken breast
• red curry paste
• sugar
• red bell pepper
• green bell pepper
• onion
• coconut milk

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.

By SHURLYGURL

Ingredients

• ✓ fish sauce
• chicken thigh
• brown sugar
• water
• green onion
• jalapeno pepper
• soy sauce
• garlic
• olive oil

Instructions

1. 1 Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
2. 2 Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
3. 3 Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.

By MelanieDawn

Ingredients

• ✓ fish sauce
• cooking oil
• chicken breast
• coconut milk
• red curry paste
• russet potato
• pea
• carrot
• sugar
• makrut lime leaf

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
2. 2 Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into curry mixture; simmer until potatoes are soft, about 10 minutes more.

By uwjester

Ingredients

• ✓ fish sauce
• pork loin roast
• rice vinegar
• garlic
• soy sauce
• sriracha hot sauce
• sea salt
• black pepper
• five-spice powder
• vegetable oil

Instructions

1. 1 Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
2. 2 Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
3. 3 Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Transfer to a plate to rest at least 5 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ fish sauce
• garlic
• green onion
• sugar
• five-spice powder
• soy sauce
• sweet chili sauce
• salt
• chicken wing
• lime

Instructions

1. 1 Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. 3 Arrange the marinated chicken on the prepared baking sheet.
4. 4 Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

By LIKEN74

Ingredients

• ✓ fish sauce
• firm tofu
• canola oil
• kabocha squash
• red curry paste
• coconut milk
• lime zest
• lime juice
• sugar
• thai basil
• cilantro leaves

Instructions

1. 1 Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
2. 2 Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
3. 3 Meanwhile, cut pumpkin into 3/4-inch cubes.
4. 4 Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
5. 5 Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

By sophie

Ingredients

• ✓ fish sauce
• vegetable oil
• shallot
• chicken
• red curry paste
• curry powder
• coconut milk
• tomato
• palm sugar
• tomato
• cilantro

Instructions

1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Ingredients

• ✓ fish sauce
• ramen noodle
• soy sauce
• sugar
• napa cabbage
• butter
• carrot
• garlic
• bean sprout
• everything bagel seasoning
• furikake

Instructions

1. 1 Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
2. 2 While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
3. 3 Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
4. 4 Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.

By Amber Lindquist

Ingredients

• ✓ fish sauce
• onion
• garlic
• calamansi juice
• salt
• black pepper
• brown sugar
• chicken
• vegetable oil
• lemongrass
• bay leaf

Instructions

1. 1 Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
2. 2 Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
5. 5 Stir oil into the leftover marinade in the bowl.
6. 6 Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
7. 7 Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

By mekmolek

Ingredients

• ✓ fish sauce
• garlic
• lime
• rice vinegar
• lime juice
• chile pepper sauce
• sesame oil
• sea bass fillet
• vegetable oil
• salt
• cilantro leaves

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
3. 3 Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
4. 4 Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
5. 5 Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

By John Mitzewich

Ingredients

• ✓ fish sauce
• rice vermicelli
• pomelo
• carrot
• cucumber
• scallion
• cilantro
• water
• sweet chili sauce
• brown sugar
• rice vinegar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
2. 2 Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
3. 3 Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ fish sauce
• ground chicken
• red onion
• scallion
• lime
• cilantro
• mint
• ginger
• lemongrass paste
• red pepper flakes
• salt

Instructions

1. 1 Heat a large skillet over medium heat. Add chicken; cook and stir, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in onion and scallions; cook until onion softened and chicken begins to brown, about 2 minutes.
2. 2 Add lime juice, cilantro, mint, ginger, lemongrass, fish sauce, and pepper flakes; cook and stir until flavors blend, about 3 minutes. Season with salt.

By Cassandra Kimbler

Ingredients

• ✓ fish sauce
• olive oil
• garlic
• serrano pepper
• chicken breast
• water
• soy sauce
• oyster sauce
• mushroom
• ginger

Instructions

1. 1 Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
2. 2 Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

By Alex

Ingredients

• ✓ fish sauce
• vegetable oil
• red curry paste
• beef top sirloin
• coconut milk
• onion
• green bell pepper
• red bell pepper
• peanut butter
• coconut sugar
• thai basil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
4. 4 Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

By thedailygourmet

Ingredients

• ✓ fish sauce
• soy sauce
• brown sugar
• cilantro
• sesame oil
• ginger root
• sriracha sauce
• garlic
• lime juice
• lemongrass paste
• chicken thigh

Instructions

1. 1 Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
2. 2 Put chicken thighs in a resealable plastic bag, pour marinade over chicken and marinate for 2 hours or overnight for an even better flavor.
3. 3 Preheat the grill to medium-high heat and oil the grate.
4. 4 Remove chicken thighs from marinade, discarding marinade.
5. 5 Grill chicken thighs until they are no longer pink in the center and juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from grill and allow to rest for a few minutes before serving.

By lutzflcat

Ingredients

• ✓ fish sauce
• corn
• pea
• water
• egg
• butter
• bacon
• peanut oil
• jasmine rice
• sriracha sauce
• soy sauce

Instructions

1. 1 Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
2. 2 Whisk 1 tablespoon water and 1 egg together in a small bowl.
3. 3 Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
4. 4 Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
5. 5 Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
6. 6 Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ fish sauce
• shallot
• lemongrass
• bird's eye chile pepper
• garlic
• ginger
• vegetable oil
• sugar
• oyster sauce
• chicken breast
• skewer

Instructions

1. 1 Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
2. 2 Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

By Frankie

Ingredients

• ✓ fish sauce
• vegetable oil
• ginger
• garlic
• red curry paste
• coconut milk
• chicken thigh
• lime leaf
• brown sugar
• thai basil
• jasmine rice

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
2. 2 Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
3. 3 Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
4. 4 Bring to a boil, then take off the heat and add Thai basil.
5. 5 Spoon the curry into a bowl. Serve with jasmine rice.

By NoFailRecipes

Ingredients

• ✓ fish sauce
• vegetable oil
• garlic
• green chili
• chicken breast
• jasmine rice
• sugar
• soy sauce
• green onion
• basil
• cilantro

Instructions

1. 1 Heat oil in a wok or large skillet, over medium-high heat. Fry garlic until golden then add chile pepper and chicken meat, and stir-fry until cooked through.
2. 2 When chicken is cooked, add rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When mixture is well blended, stir in green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

By Mitch

Ingredients

• ✓ fish sauce
• coconut milk
• red curry paste
• chicken breast
• coconut milk
• brown sugar
• bamboo shoot
• mixed vegetable
• red bell pepper
• orange bell pepper
• thai basil
• lime juice

Instructions

1. 1 Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

By Meghan