My Boyfriend Dated A Chef

A quick weeknight dinner, this chicken and basil stir-fry is light, delicious and a healthy addition to the recipe collection. Enjoy over white rice, basmati rice or even rice noodles.

Serves 4. Recipe from Everyday Food.

INGREDIENTS:
1 1/2 lbs. boneless, skinless chicken breast halves, cut crosswise into 1/4″ thick slices
1 Tbs. cornstarch
Coarse salt and ground pepper
6 tsp. vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4″ wide strips
6 garlic cloves, minced
2 Tbs. rice vinegar
2 Tbs. soy sauce
1 1/2 cups basil leaves, larger leaves torn in half
Cooked white rice, for serving
(Basmati Rice is excellent with this dish)

PREPARATION:
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 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, basmati rice or rice noodles, if desired.

Download Recipe >>