Spicy Basil Chicken

I don't normally think of basil as an herb to use in Asian style cooking.  Italian, yes, of course, but not Asian.  So, when I saw this recipe I was definitely intrigued and glad we tried it!  Yummy!

Spicy Basil Chicken

2 tsp. cooking oil
1/4 c. minced shallots
3 garlic cloves, minced
4 chicken breasts, cut into 1 inch pieces
1 Tbsp. fish sauce
2 tsp. sugar
2 tsp. soy sauce
1/2 tsp. chile paste with garlic (such as sambal oelek), or more if you like it spicy
1 tsp. water
1/2 tsp. cornstarch
1/8 tsp. salt
1/3 c. sliced basil leaves
1 c. brown rice

Cook brown rice according to package directions. 

Heat a large nonstick skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add shallots and garlic to pan.  Cook 30 seconds or until fragrant.  Add chicken to pan and cook until chicken is done, no longer pink.

Combine fish sauce and the next 6 ingredients (through salt) in a small bowl.  Whisk thoroughly.  Add fish sauce mixture to chicken and cook for 1-2 minutes until mixture thickens.  Stir chicken to coat. 

Remove from heat and add basil.  Serve over brown rice.

Husband Rating: 9 out of 10

Food for Thought: We served this with red peppers and snow peas that I sauteed.  They were ok but the first comment my husband made about this was questioning if the veggies were part of the original recipe or not and that they just didn't seem to fit.  So, we will continue to figure out which veggies pair nicely with the meal - maybe broccoli next time or carrots?  We shall see... I will update when we eat it again.