Spicy Basil Chicken

Spicy Basil Chicken Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
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.


Serves 4 (serving size: 3/4 cup)
Total time: 19 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 19 Minutes
Total: 19 Minutes

Nutritional Information

Calories 291
Fat 15.2 g
Satfat 3.7 g
Monofat 6.4 g
Polyfat 3.6 g
Protein 31.3 g
Carbohydrate 5.6 g
Fiber 0.1 g
Cholesterol 112 mg
Iron 1.9 mg
Sodium 615 mg
Calcium 31 mg


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)
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced basil leaves


1. 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.

Phoebe Wu,

Cooking Light

April 2012
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