Spicy Chicken and Basil Stir-Fry
from: Williams-Sonoma Chicken
6 TB Chicken stock
2 TB Asian fish sauce
2 tsp light brown sugar
1/2 tsp cornstarch
2 TB vegetable oil
1 large red bell pepper, sliced into strips 1/4 wide
1 or 2 Thai or jalapeno chiles, sliced thinly crosswise into thin rounds
2 cloves garlic, minced
1 lb boneless skinless chicken breast, but into thin strips
3/4 cup basil, thinly sliced
3 spring onions (green onions) cut into 3 inch lengths
Rice to serve
In a small bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside
In a large frying pan or wok, heat the oil over high heat. Add the bell pepper and stir-fry for 1 minute. Add the chile to taste and the garlic and stir-fry about 20 seconds. Add the chicken and stir-fry until the chicken loses its pink color, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the green onions are barely wilted, about 1 minute.
Whisk the sauce mixture again and pour it into the pan. Cook just until the liquid comes to a boil.
Spoon the rice onto plates and top with stir-fry and sauce.
1. I used Hoisin Sauce instead of fish sauce, it's what I had.
2. I used one large orange bell pepper, Safeway's selection of red was very sad.
3. I used one large jalapeno, seeded, to make the heat less intense. Perhaps I should have left at least half of the seeds inside. There was no heat, so therefore, no spicy.
4. I used chicken "tenders." They were on sale and are easy to handle.
5. I used basmati rice, again, what I had on hand.
6. I used about 1/4 cup thinly sliced onion, just an extra flavor. I rinsed them in cold water to help remove some bitterness. Add with the peppers.
7. I might suggest a little salt or soy sauce, very tasty and light, but no "Pop."
Overall, very tasty. The portion sizes I got were 4 'starter' sized portions with about 1/4 cup rice with each. So, really serving for two 'meals.' Yummy!