Spicy Chicken and Basil Stir-Fry

By michele080478

Ingredients

• 6 Tbs. chicken stock
• 2 Tbs. Asian fish sauce
• 2 tsp. firmly packed light brown sugar
• 1/2 tsp. cornstarch
• 2 Tbs. vegetable oil
• 1 red bell pepper, seeded and cut into 1/4-inch   strips
• 1 or 2 Thai or jalapeño chilies, cut into very thin   rounds
• 2 garlic cloves, minced
• 4 boneless, skinless chicken breast halves, cut   into thin strips
• 3/4 cup thinly sliced fresh basil leaves,   preferably Thai basil
• 3 green onions, cut into 3-inch pieces
• Cooked jasmine rice for serving

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.

In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.

Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.