Chili Chicken and Basil

This recipe jumped out at me in my Women's Health magazine under the headline "Fight Fat with Flavor". Hubby & I love all things spicy and we are also big fans of basil, so this was right up our alley. This dish is incredibly healthy and yet chock full of flavor, not to mention it was ready in about 20 minutes. Next time I might add a few more chilies and a few drops of sriracha as well - but that's just us (we have a really high heat tolerance!).

Chili Chicken & Basil
adapted from Women's Health Magazine

1 lb boneless skinless chicken breasts or tenders, cut into small pieces
2 serrano chilies, seeds removed
1 1/2 tsp soy sauce
2 cups loosely packed fresh basil
2 cloves garlic
1/2 tbsp peanut oil or canola oil (I used peanut)
1 tbsp red chili garlic paste
1 tsp splenda
1 tsp fresh cracked pepper

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

Preheat a wok or saute pan over medium high heat.  Add the oil and the garlic-chili paste just made, and cook for 2-3 minutes. Be careful not to burn the garlic. Add the chicken to the pan, cooking until they are lightly browned, about 3-4 minutes. 

Add the soy sauce, red chili garlic paste and sugar, and continue to cook until the chicken is done all the way through, another 3-4 minutes.

Add the pepper and basil, and cook until the basil is just wilted, about 2-3 minutes.  Serve immediately with brown rice.