May 3, 2010

Chicken and Basil Stirfry

I went on a search for some fresh Thai basil for this recipe– but it was no where to be found anywhere I looked – and I even went to an oriental food store :(   Regardless, I was able to use regular basil and this was a delicious, easy weeknight meal.   If I ever do find Thai basil – I will definitely try this recipe again. 


  • 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices
  • 1 tbsp. 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, ribs and seeds removed - cut into 1/4-inch-wide strips
  • 6 garlic cloves, minced
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 1 1/2 cups fresh Thai or other basil leaves, larger leaves torn in half
  • Cooked white rice, for serving


1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.

2. 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.

3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes.

4.  Add garlic; cook until fragrant, about 1 minute.

5. 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.

6. Stir in basil leaves. Serve immediately, over white rice.

Source: Martha Stewart

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