Chicken and Basil Stir-Fry |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Martha Stewart Ingredients:
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 white rice (optional) |
Directions:
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 white rice, if desired.
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