Spicy Thai Basil Chicken

• 4 teaspoons canola oil, divided
• 1/2 cup minced shallots
• 1/2 cup thinly sliced red bell pepper
• 4 teaspoons minced fresh garlic
• 1 pound ground chicken
• 2 Thai or serrano chiles, minced
• 1 tablespoon fish sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons lower-sodium soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1 cup basil leaves
• 1 tablespoon fresh lime juice
• 4 lime wedges

1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; saute 2 minutes. Add bell pepper; saute 1 minute. Add garlic; saute 30 seconds. Remove shallot mixture from pan.
2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

canola oil, shallots, red bell pepper, fresh garlic, chicken, serrano chiles, fish sauce, brown sugar, lower, freshly ground black pepper, basil, lime juice, lime wedges

Taken from www.myrecipes.com/recipe/spicy-thai-basil-chicken (may not work)