• Spicy Basil Chicken

    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.

    Spicy Basil Chicken 
    • YIELD: Serves 4 (serving size: 3/4 cup)
    • HANDS-ON:19 Minutes
    • TOTAL:19 Minutes
    • COURSE: Main Dishes


    • 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


    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.

    Nutritional Information

    Amount per serving
    • Calories: 291
    • Fat: 15.2g
    • Saturated fat: 3.7g
    • Monounsaturated fat: 6.4g
    • Polyunsaturated fat: 3.6g
    • Protein: 31.3g
    • Carbohydrate: 5.6g
    • Fiber: 0.1g
    • Cholesterol: 112mg
    • Iron: 1.9mg
    • Sodium: 615mg
    • Calcium: 31mg

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