Thai Basil Chicken
1 tbsp. fish sauce
2 tsp. dark brown sugar
2 tsp. soy sauce*
1/4 tsp. freshly ground Kowalski's Black Peppercorns
2 tbsp. canola oil, divided
1/2 cup thinly sliced shallots
1/2 cup thinly sliced orange bell pepper
6 cloves garlic, finely minced
1 lb. boneless skinless chicken breasts, cut into 1" pieces
2 serrano chiles, minced
1/2 oz. fresh basil leaves, torn
1 tbsp. fresh squeezed lime juice
- lime wedges, for serving
- prepared rice or rice noodles, for serving
*A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.
In a small bowl, stir together fish sauce, sugar, soy sauce and ground pepper; set aside. Heat 2 tsp. oil in an extra-large nonstick skillet over medium-high heat. Add shallots; cook and stir until tender (2-4 min.). Add bell pepper and garlic; cook and stir until peppers are crisp-tender (4-5 min.). Add remaining oil to pan; swirl to coat. Add chicken; cook and stir until browned and nearly cooked through (about 5 min.). Add chiles; cook 1 min. Stir in fish sauce mixture; cook until thoroughly hot and chicken is cooked through. Remove pan from heat; stir in basil and juice. Serve immediately with lime wedges on top of rice or noodles.
Good to Know: Find fish sauce in the International Foods Aisle.