Spicy Basil Chicken

Spicy Basil Chicken

Phoebe Wu, Cooking Light APRIL 2012


2teaspoons canola oil
¼cup minced shallots
3garlic cloves, thinly
6(4-ounce) skinless,
boneless chicken thighs, cut into 1-inch pieces
1tablespoon fish sauce
2teaspoons sugar
2teaspoons lower-
sodium soy sauce
teaspoons chile paste
with garlic (such as
sambal oelek)
1teaspoon water
½teaspoon cornstarch
teaspoon salt
cup sliced basil leaves
Brown Rice with
Sauteed Snow Peas and Peppers


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.

SOURCE: My Recipes

Brown Rice with Sesame

  • 1 cup uncooked instant brown rice
  • 2 tablespoons fresh lime juice 
  • 1/4 teaspoon salt
  • 1 tablespoon toasted sesame seeds
  • Preparation:
  • 1. Cook rice according to package directions, omitting fat. Stir in juice and salt. Sprinkle with seeds.

Sautéed Snow Peas and Peppers

  • 2 teaspoons dark sesame oil, divided
  • 2 1/2 cups fresh snow peas, trimmed 
  • 1 cup thinly sliced red bell pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Preparation:
  • 1. Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil to pan; swirl to coat. Add snow peas and bell pepper to pan; sauté for 4 minutes or until the vegetables are crisp-tender, stirring occasionally. Remove pan from heat. 
  • Drizzle vegetable mixture with remaining 1 teaspoon sesame oil. Sprinkle with salt and black pepper, and toss well to combine.