Chicken And Basil Stir-fry

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breast halves (cut into 1/4 inch thick slices)
• 1 tablespoon cornstarch
• coarse salt and pepper
• 6 teaspoons vegetable oil
• 1 small onion, halved and cut into 1/4-inch wedges
• 2 red bell peppers or 2 green bell peppers, cut into 1/4-inch wide strips
• 6 garlic cloves, minced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 cups basil leaves, torn
• cooked rice (optional)

Recipe

• 1 pat chicken pieces dry with paper towels.
• 2 in a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• 3 in a large 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.
• 4 transfer to a plate.
• 5 repeat with another 2 teaspoons oil and remaining chicken.
• 6 transfer chicken to plate. set aside.
• 7 wipe out skillet with a paper towel.
• 8 to skillet, all remaining 2 teaspoons oil, onion, and bell peppers, cook over medium-high heat, tossing often, until beginning to brown, 3 minutes.
• 9 add garlic; cook until fragrant, about 1 minute.
• 10 add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute.
• 11 remove from heat. stir in basil leaves.
• 12 serve immediately, over rice, if desired.