Cooking With Team USA | Chicken With Thai Pan Sauce


Ingredients
2 tablespoon canola or vegetable oil 2 boneless skinless chicken breasts salt and fresh ground pepper 1 teaspoon finely diced fresh ginger 1 clove garlic, chopped	2 teaspoon Thai red curry paste or Sriracha hot sauce ½ cup chicken broth ½ cup coconut light milk 1 teaspoon brown sugar 2 teaspoons fish sauce	Juice of 1 lime 2 tablespoon rough chopped fresh basil or Thai basil 2 tablespoons rough chopped fresh cilantro 2 cups cooked brown rice
Directions Heat oil in large skillet over medium high heat. Season chicken breast with salt and pepper. Cook chicken until browned on both sides, about two minutes per side. Transfer to a baking sheet and finish in oven for five minutes. While chicken finishes cooking, turn the heat on the pan down to medium. Add ginger, garlic, curry paste and cook for one minute, stirring occasionally. Add chicken broth, coconut milk, brown sugar and fish sauce and bring to simmer and let reduce until slightly thickened. Stir in lime juice, basil and cilantro. Remove from heat. Divide the cooked brown rice between two plates. Place the chicken onto top of the rice. Pour the pan sauce over the chicken and serve.