Whether you get your basil from the back porch or the grocery store, here's a great, kid-friendly weeknight meal, courtesy of my friend Emily:
Chicken and Basil Stir-Fry
1.5 lb boneless, skinless chicken breasts, cut crosswise into ¼-inch-thick slices
1 T. cornstarch
coarse salt and ground pepper
6 t. vegetable oil
1 small onion, halved and cut into ¼-inch-thick wedges
2 bell peppers, ribs and seeds removed, cut into ¼-inch-wide strips
6 garlic cloves, minced
3 T. rice vinegar
3 T. soy sauce
1 ½ c. basil leaves, larger leaves torn in half
cooked white rice, for serving (optional)
- Pat chicken dry with paper towels. In a medium bowl, toss chicken with cornstarch, generously season with salt and pepper
- In a large nonstick skillet, heat 2 t. 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 t. oil and remaining chicken. Transfer chicken to a plate. Set aside.
- To skillet, add remaining 2 t. 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 1/3 c. water, vinegar, soy sauce and chicken to pan; cook, tossing until chicken is cooked through.
- Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.