Chicken and Basil Stir-Fry

By ruthg

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)

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from marthastewart.com

Preparation

Step 1

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.