Substitute lower-sodium soy sauce if fish sauce is difficult to find. The flavor won't be as complex, but soy sauce will still add a salty note. You can also substitute thinly sliced Thai bird chiles or jalapeño for the sambal oelek—or leave it out completely if you'd rather enjoy a mild dish. Serve with Brown Rice with Sesame and Sautéed Snow Peas and Peppers.
2 teaspoons canola oil
1/4 cup minced shallots
3 garlic cloves, thinly sliced
6 (4-ounce) skinless, boneless chicken thighs, 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 (such as sambal oelek)
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.
very good! house smelled great as well ! used boneless breasts. doubled the sauce if not tripled ….thought i had too much fish sauce but it was really ok. used the honey and no extra salt like others had mentioned. used the whole package of basil. made a stir fry with multiple veggies and jasmine rice. will make again.
Based on previous reviews, I doubled the sauce and that worked great. It left enough sauce to get soaked up by the rice (I just made plain basmati rice). I didn't measure out some of the ingredients and ended up making the sauce a bit too salty, but it was still really good and had a great kick of spicy-hot.
This dish definitely needed more spice. Next time will double or triple the amount of chile paste with garlic. And do serve it with the recommended side dishes. This makes a great meal with lots of flavor and textures.
This has become a bit of a staple at our house, as i always have the ingredients on hand and can whip this up without the recipe at this point. I always add some dried peppers and let them soak in the sauce before cooking. I usually double the sauce and serve over rice...adding veg works well too.
I followed the recipe pretty closely. Since there are just 2 of us, i used enough chicken thighs for two, but made the full recipe for the sauce. Used my cast iron skillet, and instead of buying a large bottle of fish sauce (the only size I could find), I saw that the ingredients were basically anchovy paste and water, so I made my own fish sauce. We're watching our carbs, so I skipped the rice and sautéed okra for the side . I'll definitely make this again. It was sooooo good!
A great recipe! As suggested by other reviewers I tripled the sauce, added vegies (sugar snap peas, water chestnuts, yellow, orange and red peppers). It was delicious. I added more hot sauce since we love heat. A keeper!