Spicy Thai Basil Chicken

• Gluten free

• Meat

  • 6 (4-ounce skinless, boneless chicken breasts, skinless boneless

• Produce

  • 1/3 cup Basil, leaves
  • 1 1/4 tsp Chile paste with garlic
  • 3 Garlic cloves
  • 1/2 cup Shallots

• Condiments

  • 1 tbsp Fish sauce
  • 2 tsp Lower-sodium soy sauce

• Pasta & Grains

  • 1 Brown rice, cooked

• Baking & Spices

  • 1/2 tsp Cornstarch
  • 1/8 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tsp Canola oil

• Liquids

  • 1 tsp Water

Found on chocolate-broccoli.com

Description

Ingredients

• 2 teaspoons canola oil
• 1/2 cup minced shallots
• 3 garlic cloves, thinly sliced
• 6 (4-ounce) skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 2 teaspoons lower-sodium soy sauce
• 1 1/4 teaspoons chile paste with garlic
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/3 cup sliced basil leaves
• Cooked brown rice

Directions

• Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring with a whisk. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.

Nutrition