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Chicken with vegetables and handfuls of fresh basil leaves…this Thai-inspired dinner smells so good while it’s cooking, you won’t even need to call your family to the table for dinner — the aroma will do it for you. Stir-frying is a great weeknight technique. Do all your chopping first (you can even do it in the morning!) and then cook everything in a flash.
Sarah’s Tip of the Day:
For this version, chicken breasts get tossed with a little cornstarch, which will thicken the sauce. Stir-fry the chicken, onions, peppers, and garlic in vegetable oil and then add rice vinegar and soy sauce. Finish the dish with lots of basil — and wait for everyone to come running.
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Prep Time: 40 minutes
Total Time: 40 minutes
Serves 4
Ingredients:
1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh basil leaves, larger leaves torn in half
Cooked white rice, for serving (optional)
Directions:
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 wok or 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, if desired.
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Nutritional Info: per serv (makes 4): 290 cal; 9 g fat; 41 g protein; 11 g carb; 2 g fiber
More Chicken Recipes: http://full.sc/P91FR1
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
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