Chicken and Basil Stir-Fry

Name: Chicken and Basil Stir-Fry
Yield: serves 4
Ingredients: 1 1/2 pounds boneless, skinless chicken breast halves (about 4), cut crosswise into 1/4-inch-thick slices; 1 tablespoon cornstarch; Coarse salt and freshly ground pepper; 6 teaspoons vegetable oil, such as safflower; 1 small onion, halved lengthwise and cut into 1/4-inch-thick wedges; 2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into 1/4-inch-wide strips; 6 garlic cloves, minced; 1/4 cup water; 2 tablespoons rice-wine vinegar (unseasoned); 2 tablespoons soy sauce; 1 1/2 cups fresh Thai basil (see below), larger leaves torn in half; Cooked white rice, for serving (optional)

December 22, 2011

Coating the chicken slices in cornstarch before cooking them encourages browning. Add the basil after the stir-fry is off the heat, so its flavor stays bright.

Recipe information

Yield
serves 4

Ingredients

1 1/2 pounds boneless, skinless chicken breast halves (about 4), cut crosswise into 1/4-inch-thick slices

1 tablespoon cornstarch

Coarse salt and freshly ground pepper

6 teaspoons vegetable oil, such as safflower

1 small onion, halved lengthwise and cut into 1/4-inch-thick wedges

2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into 1/4-inch-wide strips

6 garlic cloves, minced

1/4 cup water

2 tablespoons rice-wine vinegar (unseasoned)

2 tablespoons soy sauce

1 1/2 cups fresh Thai basil (see below), larger leaves torn in half

Cooked white rice, for serving (optional)

Preparation

Step 1
Pat chicken pieces dry with paper towels. Toss chicken with cornstarch until completely coated; season generously with salt and pepper.
Step 2
In a large skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned on both sides but not completely cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken; transfer to plate.
Step 3
Wipe skillet clean with a paper towel. Add remaining 2 teaspoons oil, along with the onion and bell peppers; cook over medium-high heat, tossing often, until vegetables begin to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Step 4
Add the water, vinegar, soy sauce, and chicken; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve over rice, if desired.
Substitution
Step 5
Thai basil has sharp-pointed leaves and tastes of mint, cinnamon, and licorice. If you can’t find it, use regular basil instead.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsStir-Fry Basil Herbs & Spices Chicken Breast Chicken Poultry Bell Pepper Vegetable Main Dinner Nut Free Dairy Free Weeknight Meals Quick Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Substitution

Step 5

Recipe notes