Spicy Basil Chicken

Serves 4

• Pam olive oil spray
• 1/2 cup minced shallots
• 6 garlic cloves, minced
• 3 boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons fish sauce
• 1 teaspoon Splenda (or other sugar sub)
• 1 teaspoon honey
• 1 tablespoon low sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup sliced basil leaves, plus more for garnish
• Sliced green onions for garnish

In a small bowl combine the fish sauce, sugar sub, honey, soy sauce, chili sauce, water, cornstarch and salt. Whisk until blended, set aside. Heat Pam spray in a large nonstick skillet over medium heat. Sauté the shallots and garlic for about 1 minute or until fragrant. Add the chicken and cook about 15 minutes, stirring frequently, until done. Add the fish sauce mixture to the pan and cook until the sauce thickens, about 1 minute. Stir to coat the chicken and remove from the heat. Add the basil leaves and stir to combine. Serve with riced cauliflower and garnish with sliced green onions.