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Stir-Fried Basil Chicken
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1 tablespoon water
1 tablespoon soy sauce
2 teaspoons sugar
1-3/4 pounds boneless skinless chicken breasts, cut into strips
3 green onions, sliced
6 teaspoons canola oil, divided
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
6 cups sliced bok choy
1 cup loosely packed fresh basil leaves, thinly sliced
In a large resealable bag, combine the water, soy sauce and sugar; add chicken.
Seal bag and turn to coat. Refrigerate for 30 minutes. In a wok or skillet,
stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and
pepper flakes; cook and stir for 1 minute. Remove and keep warm. Drain and
discard any marinade from chicken. In the same wok, stir-fry chicken in 3
teaspoons oil for 4-5 minutes or until juices run clear. Meanwhile, in another
skillet, saute the bok choy in remaining oil until crisp-tender. Add onion
mixture to chicken. Stir in basil; heat through. Serve with bok choy.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |