August 15, 2019 | Stephanie Ouellette Hands-on time: 20 min. Total time: 20 min. Photo: John Autry 2 teaspoons canola oil ½ cup minced shallots ½ cup thinly sliced red bell pepper 4 teaspoons minced fresh garlic 1-pound ground chicken or turkey 2 Thai or serrano chiles, minced 2 teaspoons dark brown sugar 2 teaspoons lower-sodium soy sauce ¼ teaspoon freshly ground black pepper 1 cup fresh basil leaves or 1 tsp dried basil 1 tablespoon fresh lime juice 4 lime wedges (optional) 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 peppers; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add chilis; cook 1 minute. Add shallot mixture to pan. Stir in 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, if desired. Serve as a lettuce wrap or over brown rice. Serves 4 (serving size: about ¾ cup) CALORIES 250; FAT 14.1g; PROTEIN 21.6g; CARB 10.7g; FIBER; 1.2g; CHOL 98mg; SODIUM 486mg. Recipe adapted from Cooking Light magazine.