Chicken and Basil Stirfry

By stacymd23

Ingredients

• 1 lbs boneless, skinless chix breast halves, cut crosswise into 1/4inch thick slices
• 1 tablespoon corn starch
• s&p
• 6 teaspoons veg oil
• 1 small onion, halved lengthwise and cut into 1/4 inch thick wedges
• 2 bell peppers, ribs and seed removed, cut into 1/4 inch wide strips
• 6 garlic cloves, minced
• 1/4 cup water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 1/2 cups fresh thai basil, larger leaves torn in half
• cooked white rice

Preparation

Step 1

1. Pat chix pieces dry with papertowels. Toss chix with cornstarch until completely coated; season generously with s&p.

2. IN a large skillet heat 2 teaspoons oil over medium-high heat. Cook half the chicken, turning once until browned on both sides but not completely cooked through, 2 - 3 minutes. Transfer to a plate. Repeat with another 2 teaspoons oil and remaing chix. Transfer to plate.

3. Wipe skillet clean. Add remaining 2 teaspoons oil, along iwth the onion and bell peppers; cook over med-high heat, tossing often until vegs begin to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.

4. Add water, vinegar, soy sauce and chicken; cook, tossing, until chix is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Service over rice, if desired