Chicken & Basil Stir Fry

I made this recipe for Chicken & Basil Stir Fry a few years ago for my mom and we both absolutely loved it, so when I came across it again while pondering what to make for dinner recently, I had to try it out to see if it really was as good as I remembered.  Turns out, it was :)  The simple marinade and the fragrant basil (I used regular basil instead of Thai basil) blend deliciously together, and served over steamed white rice, it's a perfect quick and easy weeknight meal that is sure to impress.

Chicken and Basil Stir Fry

Ingredients

2-3 boneless, skinless chicken breasts, cut crosswise into thin slices

1/2 tblsp cornstarch

salt and pepper

4 tsp vegetable oil

1/2 onion, sliced into wedges

1 red bell pepper, insides removed and sliced into strips

3 garlic cloves, minced

1/4 cup water

1 tblsp rice vinegar

1 tblsp soy sauce

1 cup loosely packed basil, torn

cooked white rice

Instructions

1. Pat chicken dry with paper towels.  Toss with cornstarch until coated; season with salt and pepper.

2. In a large skillet, heat 2 tsp oil on medium high.  Cook chicken until browned on both sides.  Transfer to a plate.

3. Wipe skillet clean with paper towel.  Add remaining oil with onion and bell pepper.  Cook over medium high heat until beginning to brown (about 3 minutes).  Add garlic and cook, stirring, until fragrant (about 1 minute).

4. Add water, vinegar, soy sauce, and chicken.  Cook tossing, until chicken is cooked through (about 1 more minute).  Remove from heat and stir in basil leaves.  Serve over rice.

Serves 2

adapted from Everyday Food

xoxo,

stephanie marie