Once again, I struck gold with a recipe from Cooking Light. I tore this recipe out of the April issue a couple weeks ago and I have already made it twice…I can tell that this will be in the frequent recipe rotation. This recipe is very easy to make and delicious! So if you like the flavors of Asian food, here’s a recipe for you. Enjoy!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 (or you may also substitute chicken breast tenders) 1 tablespoon fish sauce (I omitted this item, but feel free to use it)
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
Preparation: 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.