Spicy Thai Basil Chicken

• 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.

I got this recipe from myrecipes.com   I do not like seafood so I was hesitant to use fish sauce but did anyway,  I used serrano peppers.  This dish was super spicy,  It also was way too fishy for me.  I think if I did not put the fish sauce in and used a quarter or half of the peppers it would be much better.  

Megan-2/5

Jesse-4/5