Photo: Johnny Autry; Styling: Cindy

 

 

Ingredients

 

  • 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

 

 

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
  2. 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.

 

 

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