Thai Basil spinach chicken

Ingredients

1 cup chicken or vegetable broth

¼ cup soy sauce

4 tsp fish sauce

4 tsp brown sugar

1 ½ lb chicken thighs boneless skinless

4 cloves garlic

2 shallots

¼ cup extra virgin olive oil

2 zucchini, cubed into small size

2 5 oz pkgs baby spinach

4 small pkgs fresh basil (~2 packed cups)

Instructions

In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.

Roughly chop the chicken thighs into ½-inch pieces.

Peel and mince the garlic and shallot. Finely dice and set aside.

Heat a large skillet over high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add chicken and stir-fry for 2-3 minutes, then add the garlic, shallot. Continue cooking on high heat for 2-3 more minutes, stirring often.

Add the zucchini and stir around for 2-3 more minutes.

Chop the baby spinach into small pieces.

Pour the sauce into the skillet. Cook on high, stirring often, until the sauce thickens and glazes the meat, 8-12 minutes. Remove from heat.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.