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 was not at all tasty. Maybe the smell of fish sauce overpowers the taste. I doubled the sauce but it was not that spicy nor flavorful and the rice was the worst ever. I am so surprised at the good reviews. We eat Asian food several times a week but this will not be a recipe I keep
Very tasty dish. Took some of the previous commenter's advice and doubled the sauce, except didn't feel the need for salt. Added some minced fresh ginger to the chicken saute and also several vegetables. Had mushrooms, red pepper and snow peas on hand this time. I like another reviewer's suggestion of sprinkling peanuts on top, next time.
I didn't think this dish warranted 5 stars like other reviews, but it's a decent basic brown sauce. Actually, with a little tinkering it could be much better. I thought it would be delicious with a handful of peanuts thrown in, or a sprinkling of ginger when sauteing the chicken. Also, some vegetables to add more interest to the dish. For future reference, I used 3 chicken breasts (that's what we had in the fridge) and doubled the sauce. It was the perfect amount of sauce.