[PinkieLee]

Spicy Thai Diced Chicken with Basil

recipe ingredients
1 pound boneless and skinless chicken breasts
1/2 cup chopped or sliced yellow onion
4 medium cloves garlic, peeled and minced
1 medium habanero chili, stemmed, seeded and minced
3/4 tsp. arrowroot or cornstarch, dissolved in 2 teaspoons water
3 Tbsp. Thai fish sauce
1 tsp. soy sauce
1/2 tsp. sugar
3/4 cup Thai sweet basil leaves
1 Tbsp. canola or vegetable oil
1 Tbsp. lemon juice

Rice:
1 can (14½ ounces) vegetable or nonfat chicken broth, plus water to equal 3 cups
1 1/2 cups long-grain white rice
1/4 tsp. salt
1 Tbsp. lemon juice
Lemon wedges

recipe directions
Cut chicken into 1/2 inch pieces and set aside. In a small bowl, dissolve the arrowroot in the water. Stir in the fish sauce, soy sauce and sugar. Set aside. Chop the basil leaves coarsely and set aside; some of the tiny leaves can be left whole.

To prepare the rice: In a large saucepan, combine the broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. With a fork, stir in 1 tablespoon lemon juice, recover and set aside.

While the rice is cooking, heat the tablespoon oil in a 9- to-10-inch nonstick skillet over medium heat. When hot, add the onion and stir 2 minutes. Add the garlic and chili; stir 2 minutes. Turn the heat to medium-high, add the chicken and stir 3 minutes. Stir in the fish sauce mixture and bring to a boil. Reduce the heat and simmer the chicken gently 5 minutes. Check for doneness. Stir in the basil and lemon juice.

Spoon the chicken over the rice and serve with lemon wedges.

calories 308 total fat 5 sat fat 1 protein 24 fiber 1 sodium (mg) 336 carbs 43ww pts 6