(Recipe can be found on the site Cooking Light here.)
Step by Step Instructions:
Make Spicy Basil Chicken your next meal with the following ingredients: Canola oil, about 20-24 ounces of boneless, skinless Chicken Thighs, Chile paste with Garlic, Sugar, Salt, Corn Starch, 1/3 cup of sliced Basil, 3 Garlic Cloves, 1/4 cup of minced Shallots, Fish Sauce, and Low-Sodium Soy Sauce.
I started off with finishing my food prep. I thinly sliced 3 garlic cloves.
Trim the chicken thighs and then cut each thigh into one-inch pieces.
Time to cook! Heat a large, nonstick skillet over medium-high heat. Then add in 2 teaspoons of canola oil.
Once the oil is hot, add in the garlic and shallots. Cook them for about 30 seconds until you can start to smell the garlic.
Then add the chicken to the pant and stir regularly for about 13 minutes until the chicken is cooked through.
As the chicken is cooking, combine a tablespoon of fish sauce, 2 teasoons of sugar, 2 teaspoons of soy sauce, 1 1/4 teaspoon of chile paste with garlic, 1 teaspoon of water, 1/2 teaspoon of corn starch, and 1/8 teaspoon of salt.
Whisk the sauce together and set it aside until you’re ready for it.
Here’s the cooked chicken after about 13 minutes.
Add in the sauce to the chicken and cook it for about 1-2 minutes until it’s thick and coats the chicken.
Remove the chicken from the heat and add in the basil.
Combine the chicken and basil and that’s it! You’re ready to serve this up. I served mine over some brown rice I made, but white rice would be fabulous too. Happy saucing!
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 corn starch
1/8 teaspoon salt
1/3 cup sliced basil leaves
Preparation Instructions:
1. Once your vegetables and chicken are prepped, grab a large nonstick skillet and heat it over medium-high heat. Add the canola oil, and once the oil is hot, add the shallots and garlic and cook for about 30 seconds.
2. Next up add in the chicken. Stir and cook for about 13 minutes or so. You’re looking for the chicken to be cooked through.
3. While the chicken is cooking, whip up the sauce. It’s pretty simple. In a small bowl, whisk together the fish sauce, sugar, low-sodium soy sauce, chili paste with garlic, water, corn starch and salt.
4. Once the chicken is cooked, pour the sauce over the chicken. Cook the mixture for about 1 or 2 minutes until the sauce is thick and coats the chicken. Remove the chicken from the heat and stir in the sliced basil. Serve over white or brown rice and enjoy!
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