| Instructions |
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Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper |
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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. |
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Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. |
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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. |
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Add garlic; cook until fragrant, about 1 minute. |
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Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. |
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Remove from heat. Stir in basil leaves. |
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Serve immediately, over white rice, if desired.
Source : Martha Stewart "Everyday Food" |
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Recipe
- 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into
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1/4-inch-thick slices (longer pieces cut crosswise in half again)
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1 tablespoon cornstarch
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Coarse salt and ground pepper
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6 teaspoons vegetable oil
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1 small onion, halved and cut into
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1/4-inch-thick wedges
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2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into 1/4-inch-wide strips
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6 garlic cloves, minced
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2 tablespoons rice vinegar
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2 tablespoons soy sauce
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1 1/2 cups fresh Thai (see note, below) or other basil leaves, larger leaves torn in half Cooked white rice, for serving (optional)
SERVES : 4
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