Chili Chicken with Basil

Oh my stars.  If you like spicy, try this recipe.  It's just spicy enough that it stays with you, not so spicy that you want to cry. :)  The only thing I did different was to add a little chopped green onion with the basil.

Chili Chicken with Basil (from Women's Health magazine) 4 servings

1 lb. boneless skinless chicken breast, chopped into bite sized pieces
2 thai bird chiles (or serrano chiles)
1 tsp soy sauce
2 C loosely packed fresh basil (I chopped mine after measuring)
1 Tbsp fish sauce
3 cloves garlic
1/2 Tbsp peanut oil or canola oil
1/2 Tbsp red chili paste (I just used sriracha)
1 tsp sugar
1 tsp cracked pepper
Cooked Brown Rice, if desired, for serving (this is what I used)

1.

Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.)

2.

Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 2 to 3 minutes (be careful not to burn the garlic). Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.

3.

Add the pepper and basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately over brown rice.