Spicy Thai Basil Chicken

• 4 whole (about 1/4 Lb. Each) Boneless Skinless Chicken Breasts
• 1 Tablespoon Canola Oil
• 1/2 whole Red Onion, Chopped Small
• 3 cloves Garlic, Minced
• 1 whole Red Bell Pepper, chopped
• 3 cups Broccoli Slaw
• 2 whole Serrano Chiles, Minced
• 3 Tablespoons Fish Sauce
• 1- 1/2 Tablespoon Soy Sauce
• 1- 1/2 Tablespoon Brown Sugar
• 1/2 teaspoons Black Pepper
• 3 Tablespoons Lime Juice
• 13 cups Cold Water
• 1 Tablespoon Cornstarch
• 1 cup Chopped Fresh Basil

1. First, roast the chicken breasts.
2. I put mine in a 375 degrees F oven for 30 minutes until just done.
3. Make sure you dont overcook them since theyll cook some more in the sauce!
4. Let the cooked chicken cool slightly then chop into bite-size pieces.
5. Heat the oil in a large pan over medium high heat.
6. Saute the onion, garlic, red pepper and broccoli slaw in the oil for about 3-4 minutes until the slaw starts to soften.
7. Add the serrano chilies and let it cook another 2-3 minutes.
8. Stir in the chicken, fish sauce, soy sauce, brown sugar, pepper and lime juice.
9. Stir to combine and let it cook for about 2-3 minutes.
10. Whisk together the water and corn starch until combined and add to the pan.
11. Allow to reduce a bit until the sauce is nice and thick.
12. Remove from the heat and stir in the chopped basil.
13. Serve hot!
14. Recipe adapted from Cooking Light.

chicken breasts, canola oil, red onion, garlic, red bell pepper, broccoli slaw, serrano chiles, fish sauce, soy sauce, brown sugar, black pepper, lime juice, water, cornstarch, fresh basil

Taken from tastykitchen.com/recipes/main-courses/spicy-thai-basil-chicken-2/ (may not work)