- 2 tsp. canola oil
- 1/4 cup minced shallots
- 3 garlic cloves, thinly sliced
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 Tbsp fish sauce
- 2 tsp. sugar
- 2 tsp. lower-sodium soy sauce
- 1 1/4 tsp. chili paste with garlic
- 1 tsp. water
- 1/2 tsp. cornstarch
- 1/8 tsp. salt
- 1/3 cup sliced basil leaves
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook for about 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done. Combine fish sauce, sugar, soy sauce, chili paste, water, cornstarch and 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 and enjoy!