Here’s another dinner in a snap post for you! Quick, healthy, fresh recipes made from minimal ingredients. Read: perfect for those busy school nights. If you missed my first two you can catch up here and here. Delicious. Alright, here’s how this Thai Basil Stir Fry recipe breaks down.
The timing:
Not bad at all! Especially for having to slice chicken, peppers, onion, and mince garlic. I do chop pretty fast though, as an FYI. You could always save time come dinner by slicing everything during the day. That would make this at least 5 minutes faster! Don’t skip the cornstarch – totally helps the chicken brown faster.
The verdict:
The flavor was awesome. It’s genius to add basil to a stir fry especially this time of year. Mike and I gobbled it up, the boys ate some chicken, and L had a few peppers.
Tips and tricks:
Again, slicing everything during the day would save a good chunk of time. Feel free to mix up the veggies with whatever looks fresh at the store. We served it over Trader Joe’s microwaved brown rice. I love those things.
- 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices
- 1 tablespoon cornstarch
- Coarse salt and ground pepper
- 6 teaspoons vegetable oil
- 1 small onion, halved and cut into 1/4-inch-thick wedges
- 2 bell peppers (a mix of colors), cut into 1/4-inch-wide strips
- 6 garlic cloves, minced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 cups fresh thai basil leaves, larger leaves torn in half (regular basil works just as well)
- Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
- In a large wok or nonstick skillet, heat 2 teaspoons 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 teaspoons oil and remaining chicken. Transfer chicken to plate.
- Wipe out skillet with a paper towel. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic and cook about 1 minute.
- Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 more minute. Remove from heat. Stir in basil leaves. Serve immediately, over rice, if desired.
