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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 cornstarch |
1/8 teaspoon salt |
1/3 cup sliced basil leaves |
brown rice with sesame |
sauteed snow peas and peppers |
Directions:
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.
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