Spicy Basil Chicken & Shrimp over Brown Rice

Spicy Basil Chicken & Shrimp

Ingredients:
1/2 C. Thai Holy Basil or Thai Sweet Basil (if you cannot find it, use regular Basil)
2 Tbsp. Canola or Sesame Oil
2 Tbsp. Garlic
3/4 lb. boneless, skinless chicken breasts, cut into small pieces
1 lb. shrimp, peeled and deveined
Vegetables of your choosing (I used white onion, red and green peppers, zucchini, sugar snap peas, and Portabello mushrooms)
1 small can of bamboo shoots
5-10 Thai chilies (cut into small pieces - these are quite spicy! Make sure to get Thai chilies (Asian supermarket), if you cannot find them, try Serrano or jalapeno)
1 kaffir lime leaves or 1 tsp. lime juice
1/4 C. chicken broth (low sodium)
2 Tsp. sushi & sashimi soy sauce (sweet soy)
2 Tsp. fish sauce (or oyster sauce)
1 Tsp. white pepper
1 Tsp. black pepper
1 Tsp. salt

Directions:
Heat a large skillet (or wok) until its surface is hot. Add oil and garlic. Add onion and pepper(s). Add chicken and cook until no longer pink. Add in vegetables (zucchini first, then mushrooms, then sugar snap peas). Add shrimp and bamboo shoots. Add spices. Add chicken broth, soy sauce, fish sauce, and lime juice. Add basil and cook until wilted. Serve over brown rice.

Adapted from lowfatlifestyle.com.