ALMOT THAI IF YOU ADD A LITTLE CURRY PASTE, FISH SAUCE, GINGER AND LEMONGRASS. ENJOY DAN:

CHICKEN AND BASIL STIR-FRY IN A WOK: by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds chicken breast, skinless, boneless, pound to 1/3-inch thick, cut into 1/4-inch slices

1 tablespoon cornstarch

2 tablespoons olive oil

Course salt and freshly ground black pepper

1 onion, cut into wedges

2 bell peppers, red or green, cut into 1/2-inch wide stripes

6 garlic cloves, minced

1/4- cup water

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 teaspoons red pepper flakes

1 cup basil leaves, torn in half



DIRECTIONS:



1. In a bowl toss the chicken with cornstarch until coated well.

2. Season generously with salt and pepper.

3. In a wok heat 1 tablespoon oil over medium-high heat.

4. Cook until not completely cooked, about 3-4 minutes.

5. Transfer chicken to platter and keep warm.

6. To the wok add 1 tablespoon oil, and cook over medium-high heat the onion, and bell peppers.

7. Tossing often until they began to brown, about 3 minutes.

8. Add garlic, and cook 1 minute.

9. Add 1/4- cup water, vinegar, soy sauce, red pepper flakes, and chicken to the wok.

10. Tossing until chicken cooked thoroughly.

11. Remove from heat.

12. Stir in basil and enjoy.

13. Serve with Jasmine rice.

ENJOY DAN: hallelujah