Spicy Basil Chicken

• 3 Tablespoons Fresh Basil Leaves
• 2 teaspoons Canola Oil
• 1/2 whole Onion, Chopped
• 1/4 cups Low Sodium Soy Sauce
• 1 teaspoon Sugar
• 1 teaspoon Cornstarch
• 1- 1/2 teaspoon Sriracha Sauce
• 3 cloves Garlic, Minced
• 3 whole Small, Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste

1. Chiffonade the basil and set it aside.
2. Start by heating a large skillet or wok on medium high heat.
3. Then add the oil.
4. Once the oil is warm, add the onion and saute for about 2-3 minutes.
5. While the onion cooks, combine the soy sauce, sugar, cornstarch and sriracha hot sauce in a small bowl.
6. Set aside.
7. Add the minced garlic to the onion, saute for about a minute.
8. Cut the chicken into bite-sized chunks and season with salt and pepper.
9. Add to the wok.
10. Cook for about 6 minutes or until the chicken is no longer pink.
11. When the chicken is fully cooked, add the sauce.
12. Stir until combined and cook until the sauce thickens a bit.
13. Add the basil in the last couple minutes of cooking.
14. Serve topped with additional basil.
15. Enjoy!
16. Recipe adapted from eat-yourself-skinny.com.

fresh basil, canola oil, onion, soy sauce, sugar, cornstarch, sriracha sauce, garlic, chicken breasts, salt

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