Last night I made "Spicy" Basil Chicken from my April 2012 Cooking Light magazine and it is going to be a repeat recipe in our house. I left out the ingredient that would make the dish spicy so that it could be enjoyed by all in the family. Emma loved it! The recipe also lived up to the promise in the magazine of being quick and easy!
2 teaspoons olive oil
1/4 cup minced shallots
3 garlic cloves
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 chili paste with garlic (left this out)
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced basil leaves
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.