4 boneless, skinless chicken breasts
5 tbsp (75 mL) Thai Kitchen Spicy Thai Chili Sauce
2 tbsp (30 mL) canola oil
3 thinly sliced medium shallots
2 cups (500 mL) Kitchen Basics Original Chicken or Vegetable Cooking Stock
6 oz (175 g) peeled and diced butternut squash
4 oz (115 g) quartered shiitake mushrooms
1 tbsp (15 mL) Thai Kitchen Premium Fish Sauce
Serve with Thai Kitchen Jasmine Rice and fresh cilantro
Cut each chicken breast into 6 diagonal slices (with the grain). Put into a bowl with the Spicy Thai Chili Sauce and marinate for at least 1 hour and up to 24 hours.
Heat the oil in a frying pan and add the chicken slices, stir-frying them for 2 minutes. Add the shallot slices and stir-fry for 1-2 minutes more.
Add the stock and bring the mixture to a boil. Cook for 10 minutes.
Stir in the diced squash and quartered mushrooms, cover the pan, and continue cooking for 5 minutes at a gentle simmer.
Remove the pan from the heat and uncover. Add the fish sauce, adding more if seasoning requires adjusting. Garnish with fresh cilantro, lime and serve with jasmine rice.