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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fresh basil is a standout in this easy-to- make entree from Mildred Sherrer, a field editor in Fort Worth, Texas. Ingredients:
1 tablespoon water |
1 tablespoon soy sauce |
2 teaspoons sugar |
1-3/4 pounds 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 |
1 cup loosely packed fresh basil leaves, thinly sliced |
Directions:
1. In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
2. In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
3. Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.
4. Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy. Yield: 4 servings.
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