Chicken Stir-Fry with Basil

If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon and licorice.

1½ lbs chicken breast halves, boneless, skinless, cut crosswise into ¼” thick slices
1 Tbsp. cornstarch
coarse sea salt
black pepper, freshly cracked
6 tsp. vegetable oil
1 small onion, halved and cut into ¼” thick wedges
2 bell peppers (red, yellow, green, or a mix), ribs and seeds removed, cut into ¼” wide strips
6 cloves garlic, minced
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1½ cups fresh basil leaves, larger leaves torn in half

To Serve:
cooked white rice (optional)

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 tsp. oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2-3 minutes total. Transfer to a plate. Repeat with another 2 tsp. oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.

To skillet, add remaining 2 tsp. 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 ¼ cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

Makes 4 servings.