Spicy Thai Basil Chicken

Y’all, I am literally eating my way through Pinterest.

Those of you who use Pinterest know what I mean when I say that it’s an addiction.  It’s something that should be taken seriously, which is why I have a veeeeeeeeery limited window I allow myself to browse the ol’ boards.  I like to call it “middle of the night after rocking Wes back to sleep and I can’t fall back asleep.”  You know, something like that.

ANYWAY.

I originally saw this recipe in my Cooking Light magazine, but made sure to pin it immediately because I knew I wanted to eat it for dinner this week.  Let’s just call it a maaaaaaajor win, shall we?

Now here’s this:  I did make a few tiny changes, mainly because I had a huge bag of broccoli slaw we needed to eat and I didn’t want to spend money on lettuce just to eat the chicken stuff with.  Regardless the flavor was outstanding, and I am so glad that my Pinterest addiction paid off!  Here’s the recipe with the changes I made, although it’s all based on the original recipe, found here.  Enjoy!

SPICY THAI BASIL CHICKEN

• 4 boneless skinless chicken breasts
• 1 Tbsp canola oil
• 1/2 red onion, chopped small
• 3 cloves garlic, minced
• 2 serrano chiles, seeded and minced
• 1 red bell pepper, chopped
• 1 bag (about 2-3 cups) broccoli slaw
• 3 Tbsp fish sauce
• 1-1/2 Tbsp low-sodium soy sauce
• 1-1/2 Tbsp brown sugar
• 1/2 tsp black pepper
• 3 Tbsp fresh lime juice
• 1 cup fresh chopped basil
• 1/3 cup cold water
• 1 Tbsp corn starch

First things first, roast off the chicken breasts.  I put mine in a 375 oven for 30 minutes until just done – make sure you don’t overcook since they’ll cook some more in the sauce! Let the cooked chicken cool slightly then chop into bite-size pieces. Heat a large pan over medium high heat.  Saute the onion, garlic, red pepper and broccoli slaw in the oil for about 3-4 minutes until the slaw starts to soften. Add the serrano and let it cook another 2-3 minutes. Stir in the chicken, fish sauce, soy sauce, brown sugar pepper and lime juice. Stir to combine and let it cook for about 2-3 minutes. Whisk together the water and corn starch until combined and add to the pan.  Allow to reduce a bit until the sauce is nice and thick. Remove from the heat and stir in the chopped basil.  Serve hot!