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Spicy Basil Chicken

Spicy Basil Chicken
Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 19 mins
Total time 19 mins
Yield

Serves 4 (serving size: 3/4 cup)

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.

Ingredients

  • 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
  • Brown Rice with Sesame
  • Sauteed Snow Peas and Peppers

Nutrition 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

How to Make It

  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.

    Chopping Basil