Thai basil stir fry
Recipe by Courtney Glantz
1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (a mix of colors), cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh thai basil leaves, larger leaves torn in half (regular basil works just as well)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate.
3. Wipe out skillet with a paper towel. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic and cook about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 more minute. Remove from heat. Stir in basil leaves. Serve immediately, over rice, if desired.
main courses February 22, 2016 18:59
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