Spicy Thai Basil Chicken

from Chow Bella

1 tsp canola or vegetable oil

2 cloves garlic, minced

1/2 sweet onion, sliced lengthwise

1 cup sliced bell peppers (use multiple colors)

2 chicken breasts, finely diced

1 tbsp fish sauce

2 tbsp Thai sweet chili sauce

1 tsp sugar

1 tbsp low-sodium soy sauce

1/4 cup shredded Thai basil leaves (about 4 3-inch sprig's worth)

1. Heat a skillet over medium heat, then add the oil. Add the garlic, onion, and bell pepper and cook until starting to soften.

2. Add the chicken to the skillet. Toss the chicken with the vegetables, then add the fish sauce, sugar and soy sauce and stir-fry until the chicken is opaque.

3. Add the basil to the skillet and toss with the chicken and vegetables until it is lightly wilted. Serve the stir-fry with jasmine rice (I used brown rice for extra fiber).

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