Spicy Basil Chicken (adapted from Cooking Light)
2 teaspoons olive or sesame oil
1/4 cup minced shallots
3 garlic cloves, sliced
4 oz boneless chicken thighs, cut into 1 inch pieces
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons chile paste*
1 teaspoon water
1/2 teaspoon cornstarch
1/3 cup sliced basil leaves
*spiciness of this dish will depend on what kind of chile paste you use
Heat a large nonstick skillet over med-high heat. Add oil to pan. Add shallots and garlic, cooking 30 seconds or so. Add chicken to pan. Cook 10-12 mins or until cooked through. In the meantime, combine fish sauce and next 5 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Add fish sauce mixture to pan and cook for 1 minute or until sauce thickens and coats chicken. Remove from heat and stir in basil.
Serve with rice and sautéed or steamed vegetables.