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
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
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.