- 4
4.6/5
(18 Votes)
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
Preparation
Step 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.