Spicy Basil Chicken

Chiffonade the basil and set it aside. Start by heating a large skillet or wok on medium high heat. Then add the oil. Once the oil is warm, add the onion and sauté for about 2-3 minutes.

While the onion cooks, combine the soy sauce, sugar, cornstarch and sriracha hot sauce in a small bowl. Set aside.

Add the minced garlic to the onion, sauté for about a minute. Cut the chicken into bite-sized chunks and season with salt and pepper. Add to the wok. Cook for about 6 minutes or until the chicken is no longer pink.

When the chicken is fully cooked, add the sauce. Stir until combined and cook until the sauce thickens a bit. Add the basil in the last couple minutes of cooking.

Serve topped with additional basil.

Enjoy!

Recipe adapted from eat-yourself-skinny.com.