| 2 | teaspoons canola oil $ |
| ¼ | 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 |
| 1¼ | teaspoons chile paste with garlic (such as sambal oelek) |
| 1 | teaspoon water |
| ½ | teaspoon cornstarch |
| ⅛ | teaspoon salt |
| ⅓ | cup sliced basil leaves |
| Brown Rice with Sesame | |
| Sauteed Snow Peas and Peppers |
. 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.