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| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 3 Tablespoons Fresh Basil Leaves
- 2 teaspoons Canola Oil
- ½ whole Onion, Chopped
- ¼ cups Low Sodium Soy Sauce
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1-½ teaspoon Sriracha Sauce
- 3 cloves Garlic, Minced
- 3 whole Small, Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
Preparation Instructions
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.
