My husband and I love Thai food, but it can often be a bit pricey to get takeout and it is not usually very healthy. However, this should not stop us for enjoying Thai food at home!
I had a bunch of basil left over from a previous recipe (Greek Stuffed Pork Chops) that’s wanted to use before it went bad. So, as usual, I took to Pinterest to find something that looked good, was easy to make, and relatively healthy.
Spicy Thai Chicken
Ingredients:
2 tsp canola oil
2 shallots, minced
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 cloves of garlic, minced
1/2 tbsp fish sauce
1 tbsp soy sauce
1 tsp Splenda blend sugar
1 tsp sriracha sauce (depending how spicy you like it)
1 tsp water
1/2 tsp cornstarch
1/3 cup basil leaves, chopped
DIRECTIONS:
Heat the canola oil in a large skillet over medium high heat.
Add shallots to the pan. Cook for 30 seconds.
Add the chicken to the pan. Cook for 7-8 minutes, or until cooked through. Stir often.
Add the minced garlic and cook for 1 minute, stirring constantly.
In a small bowl, combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch. Add the mixture to the chicken, and cook for 1 minute. Stir to coat chicken. Mixture will thicken.
Remove from heat then add the fresh basil. Serve immediately.
**Recipe credit: For The Love of Cooking
This was a delicious dish! I served it along with brown rice (for my husband) and whole wheat thin spaghetti (for me) as well as steamed broccoli. Because I am not a rice lover, I think next time I make this I will double or triple the quantity of all the ingredients that go into making the sauce. This way it would better coat and incorporate the whole wheat pasta.
ENJOY!! 
Nice creation … I bet the brocolli would be nice cooked right in with the rest!
I was thinking the same thing! Next time I make it with the extra sauce, I think I will try it!