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
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.
