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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A regular at our house. Prep time includes marinating time. Ingredients:
1 tablespoon water |
1 tablespoon soy sauce |
1 tablespoon sugar |
1 3/4 lbs boneless skinless chicken breasts, cut into strips |
3 green onions, sliced |
6 teaspoons canola oil, divided |
3 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
6 cups sliced bok choy (or grn cabbage) |
1 cup loosely packed fresh basil leaf, thinly sliced |
Directions:
1. In a large baggie, combine water, soy sauce and sugar; add chicken.
2. Seal bag, turn to coat chicken. Refrigerate for at least 30 minutes.
3. In a wok or skillet, stir-fry onions in 1 teaspoon oil until crisp-tender.
4. Stir in garlic & pepper flakes; cook & stir for 1 minute.
5. Remove & keep warm.
6. Drain and discard marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minute.
7. Meanwhile, in another skillet, saute the cabbage in remaining oil until crisp-tender.
8. Add onion mixture to chicken.
9. Stir in basil; heat through.
10. Serve over the cabbage (or bok choy).
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