Spicy Basil Chicken Stir-fry with Sauteed Snow Peas and Peppers (serves 4)
- 2 tsp canola oil
- 1/4 cup minced shallots
- 3 garlic cloves, thinly sliced
- 1 1/4 lb skinless, boneless chicken breasts
- 1 TB fish sauce
- 2 tsp sugar
- 2 tsp lower-sodium soy sauce
- 1 1/4 tsp chile paste
- 1 tsp water
- 1/2 tsp cornstarch
- 1/8 tsp salt
- 1/3 cup sliced basil leaves
- 1 cup sliced red pepper
- 2 tsp sesame oil
- 2 cups trimmed snow peas
Directions: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.
Once you've cut the red peppers and snow peas, place in skillet with 1 tsp of sesame oil, cooking for 4-5 minutes, or until crisp. Once done, toss in remainder of sesame oil and salt and pepper, to taste.
Combine fish sauce, sugar, soy sauce, chile paste, water, cornstarch and 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.
I served with brown rice mixed with 2 TB of lime juice and 1 TB of sesame seeds. This added a nice bit of bite to the rice.