Yield: 4Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes
I found this tasty recipe in the April 2012 issue of Cooking Light and I am so glad I made it. Not only was it super quick and simple to make, it tasted fantastic too. I served this dish with brown rice for a healthy and delicious meal. I added more sriracha sauce to my husband and my portion for an extra spicy kick and we loved it! I think my favorite part of the dish was the fresh basil � it tasted so good with the spicy chicken. We all, kids included, loved this recipe.
Heat the canola oil in a large skillet over medium high heat. Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute.
Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk. Add the mixture to the chicken, and cook for 1 minute or until the mixture thickens, stirring to coat chicken. Remove from heat then add the fresh basil. Serve immediately.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 51.3mg||16 %|
|Sodium 819.8mg||28 %|
|Potassium 630mg||17 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.8g|
|Protein 22.9g||33 %|
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Calories per serving: 155
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