Ingredients:
2 teaspoons canola oil
1/4 cup minced shallots
3 garlic cloves, thinly sliced
6 (4-ounce) skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons lower-sodium soy sauce
1 1/4 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced basil leaves
Brown Rice with Sesame
Sauteed Snow Peas and Peppers
Preparation:
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done. Combine fish sauce and the next 6 ingredients (through 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.
Nutrition:
Calories: 291
Fat: 15.2g
Saturated fat: 3.7g
Monounsaturated fat: 6.4g
Polyunsaturated fat: 3.6g
Protein: 31.3g
Carbohydrate: 5.6g
Fiber: 0.1g
Cholesterol: 112mg
Iron: 1.9mg
Sodium: 615mg
Calcium: 31mg
Source: