Chicken and Basil Stir-Fry

Photo by Ruth G.
Adapted from marthastewart.com

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

Ingredients

  • 1 1/2

    pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)

  • Chicken Breasts Split

  • 1

    lb For $1.49 thru 11/08

  • Chicken Breasts Boneless Skinless

  • 1

    lb For $1.77 thru 11/08

  • 1

    tablespoon cornstarch

  • Coarse salt and ground pepper

  • 6

    teaspoons vegetable oil

  • 1

    small onion, halved and cut into 1/4-inch-thick wedges

  • 2

    bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips

  • 6

    garlic cloves, minced

  • 2

    tablespoons rice vinegar

  • 2

    tablespoons soy sauce

  • 1 1/2

    cups fresh basil leaves, larger leaves torn in half

  • Cooked white rice, for serving (optional)

Directions

Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper. In a large wok or 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. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

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