Tuesday, July 3, 2012

Spicy Basil Chicken

No one would ever get anywhere without inspiration from others, and this dish is inspired by one of my new favorite cooking blogs called Eat Yourself Skinny. Kelly is a 20-something foodie like me and loves to remake all of her favorite dishes with a healthy twist. I revised some of the ingredients that her original recipe called for, and it turned out so well! With just a slight hint of heat and the fresh basil, this  is a great main dish to serve alongside a cool summer salad.

Spicy Basil Chicken


  • 2 tsp. canola oil
  • 1/4 cup chopped scallions
  • 3 garlic cloves, minced
  • 4 chicken breasts, cut into 1-inch pieces
  • 2 tsp. reduced sodium soy sauce
  • 2 tsp. sugar
  • 1 1/4 tsp. chili sauce or sriracha
  • 1 tsp. water
  • 1/2 tsp. corn starch (or 1 tsp. flour, and cook longer to rid of flour taste)
  • 1/8 tsp. salt
  • 1/3 cup fresh basil, cut into strips
Heat a large non-stick skillet ove rmedium-high heat and add the oil. Add the scallions and garlic to the skillet and cook for about a minute, be careful not to burn. Add the chicken to the skillet and cook until golden brown, about 13 minutes. 

Meanwhile, whisk together the soy sauce, sugar, chili sauce, water, corn starch, and salt. Once the chicken is done, add the sauce mixture. Cook for a minute or two, while the sauce thickens. Stir well to coat the chicken. 

Remove from the heat, stir in the basil and enjoy!

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