Tuesday, March 20, 2012

Spicy Basil Chicken

So D made this fast. I assume it was easy to make considering how fast it was to make.

It had a decent amount of heat. I was surprised D didn't bring out more chili-garlic paste. I would have used it, to make it more spicy. Oh well. We both thought it would be good with some peanuts thrown in, but we didn't put them in there.

We had over rice. We will have again.

Spicy Basil Chicken

Photo by ALB

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.

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

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
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

Cooking Light APRIL 2012

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