Recipe adapted from Cooking Light
Serves: 4 servings
2 tsp. olive oil
¼ cup minced shallots
3 garlic cloves, thinly sliced
4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 Tbsp fish sauce
1 packet Stevia
2 tsp. lower-sodium soy sauce
1¼ tsp. chili paste with garlic
1 tsp. water
½ tsp. cornstarch
⅛ tsp. sea salt
⅓ 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, Stevia, 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, stir in basil and enjoy!
Serving Size: ¾ cup • Calories: 291 • Fat: 15.2 g • Carbs: 5.6 g • Fiber: 0.1 g • Protein: 31.3 g