- 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