Spicy Basil Chicken
This Spicy Basil Chicken is a flavor-packed delight! Quick to prepare and perfect for weeknight dinners, it's sure to impress!
Servings: 4 servings
Ingredients
- 2 tsp olive oil
- 1/4 cup minced shallots
- 3 cloves garlic thinly sliced
- 4 pieces skinless, boneless chicken breasts cut into 1-inch pieces
- 1 Tbsp fish sauce
- 1 packet Stevia
- 2 tsp lower-sodium soy sauce
- 1 1/4 tsp chili paste with garlic
- 1 tsp water
- 1/2 tsp cornstarch
- 1/8 tsp sea salt
- 1/3 cup sliced basil leaves
Instructions
- In a large skillet or wok, heat the olive oil over medium heat. Add the minced shallots and sauté for about 1-2 minutes until they become translucent. Then, add the sliced garlic and continue to cook for another minute, stirring frequently to prevent burning.
- Add the chicken pieces to the skillet, seasoning them lightly with sea salt. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Make sure to stir occasionally for even cooking.
- In a small bowl, combine the fish sauce, Stevia, lower-sodium soy sauce, chili paste with garlic, water, and cornstarch. Stir until well mixed and the cornstarch is dissolved.
- Once the chicken is cooked, pour the sauce mixture over the chicken in the skillet. Stir to coat the chicken evenly and let it simmer for about 2-3 minutes, allowing the sauce to thicken slightly.
- Finally, remove the skillet from the heat and stir in the sliced basil leaves. The residual heat will help release the basil’s fragrant aroma while keeping its vibrant color.
- Serve your Spicy Basil Chicken hot over steamed rice, crunchy noodles, or in fresh lettuce wraps. Enjoy the explosion of flavors in every bite!
Equipment
- Wok or large skillet
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage in a freezer-safe container for up to 2 months.
- Reheat on the stovetop over medium heat, adding a splash of water if needed.