Thai Basil Chicken
Ingredients
A note about gluten: When made with gluten-free tamari rather than soy sauce, this recipe is gluten free.
1 tbsp.
fish sauce (from the Global Foods Aisle)
2 tsp.
dark brown sugar
2 tsp.
soy sauce or gluten-free tamari
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 tbsp.
canola oil, divided
½ cup
thinly sliced shallots
½ cup
thinly sliced orange bell pepper
6 cloves
garlic, finely minced
1 lb.
boneless skinless chicken breasts, cut into 1" pieces
2
serrano chiles, minced
½ oz.
fresh basil leaves, torn
1 tbsp.
fresh squeezed lime juice
- prepared rice or rice noodles, for serving
- lime wedges, for serving
Directions
- In a small mixing bowl, stir together fish sauce, sugar, soy sauce and ground pepper; set aside.
- In an extra-large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add shallots; cook and stir until tender (2-4 min.).
- Add bell pepper and garlic; cook and stir until peppers are crisp-tender (4-5 min.).
- Add remaining oil to the pan; swirl to coat. Add chicken; cook and stir until browned and nearly cooked through (about 5 min.).
- Add chiles; cook for 1 min.
- Stir in fish sauce mixture; cook until thoroughly hot and chicken is cooked through.
- Remove pan from heat; stir in basil and juice.
- Serve immediately over rice or noodles with lime wedges on the side.
