Spicy Basil Chicken

I found this tasty recipe in the April 2012 issue of Cooking Light and I am so glad I made it. Not only was it super quick and simple to make, it tasted fantastic too. I served this dish with brown rice for a healthy and delicious meal. I added more sriracha sauce to my husband and my portion for an extra spicy kick and we loved it! I think my favorite part of the dish was the fresh basil – it tasted so good with the spicy chicken. We all, kids included, loved this recipe.

Heat the canola oil in a large skillet over medium high heat.  Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through.  Add the minced garlic and cook, stirring constantly, for 1 minute.

Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk.  Add the mixture to the chicken, and cook for 1 minute or until the mixture thickens, stirring to coat chicken.  Remove from heat then add the fresh basil.  Serve immediately.  Enjoy.

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Spicy Basil Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

2 tsp canola oil
2 shallots, minced
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 cloves of garlic, minced
1/2 tbsp fish sauce
1 tbsp soy sauce
2 tsp sugar
1 tsp sriracha sauce, more if you want it really spicy
1 tsp water
1/2 tsp cornstarch
1/3 cup of sliced basil leaves

Directions:

Heat the canola oil in a large skillet over medium high heat. Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute.

Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk. Add the mixture to the chicken, and cook for 1 minute or until the mixture thickens, stirring to coat chicken. Remove from heat then add the fresh basil. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - April 2012