What
you need,
2
tsp. canola oil
¼
cup minced shallot
3
cloves garlic, minced
2
boneless, skinless chicken breasts, cut into bite sized pieces
1
tbsp. fish sauce
2
tsp. sugar
2
tsp. soy sauce
1
¼ tsp. chili paste with garlic
1
tsp. water
½
tsp. cornstarch
1/8
tsp. salt
1/3
cup fresh basil, chopped
Heat
the oil in a non-stick skillet over medium high heat.
Add
the shallots and garlic and cook for about 1 minute until fragrant. Add the chicken and cook for 8-10 minutes
until cooked through.
In
a small bowl stir together the fish sauce, sugar, soy sauce, chili paste, salt,
water and cornstarch.
Add
sauce to cooked chicken and stir to coat. Cook for 1-2 minutes until sauce
thickens.
Stir
in the fresh chopped basil.
Serve
over rice.
Jen of My Tiny Oven
