2 tsp. canola oil
1/4 Cup minced shallots
3 Garlic cloves, thinly sliced
4 Skinless, boneless chicken breasts, cut into 1-inch pieces
1 Tbsp. fish sauce ** Optional – it still tastes great without it.
2 tsp. sugar
2 tsp. lower-sodium soy sauce
1 1/4 tsp. chili paste with garlic
1 tsp. water
1/2 tsp. cornstarch
1/8 tsp. salt
1/3 Cup sliced basil leaves
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook for about 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done.
Combine fish sauce, sugar, soy sauce, chili paste, water, cornstarch and salt in a small bowl, stirring with a whisk. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken.
Remove from heat and stir in basil.
Serve over rice or with fresh vegetables.
Only 7 Weight Watcher Points per 3/4 Cup.