Stir Fry

Ok I'm sorry for the absence for the last couple of days, I have been cooking though so I have a few recipes to share with you all.  This first one is a chicken stir fry, which is definitely a good staple meal.  With a large amount of fresh Thai basil from the farmers market and rice wine vinegar, this was not your average stir fry, which was a really nice change.  If I ever get done with this challenge (2 years from now) I will make this a staple meal for sure, because wow was it easy and pretty delicious.  I served it with some brown rice, but you could serve it with any kind of Asian noodle or even sans carbs if you like that sort of thing.  Hopefully you are all having a good start to your week, all 11 of you! :)

ENJOY!

Chicken and Basil Stir Fry

1 1/2 lbs boneless skinless chicken cut crosswise into 1/4 in slices

1 T cornstarch

S&P

6 tsp veg oil

1 small onion, halved lengthwise and cut into 1/4 in pieces

2 bell peppers, sliced

6 garlic cloves, minced

1/4 cup water

2 T rice wine vinegar

2 T soy sauce

1 1/2 cups fresh Thai basic, larger leaves torn in half

Pat chicken dry, toss with cornstarch; season generously with S&P.

In a large skillet, heat 2 tsp oil over medium high heat.  Cook half the chicken, until browned, but not completely cooked through, 2-3 min.  Transfer to plate and repeat with other half of chicken, transfer to plate.

Wipe skillet clean with a paper towel and add remaining 2 tsp  oil, along with onion and bell peppers, cook until veggies begin to brown, about 3 min.  Add garlic, cook stirring until fragrant, about 1 min.

Add water, vinegar, soy sauce, and chicken; cook tossing until chicken is cooked through, about 1 min.  Remove from heat and stir in basil.  Serve over rice or noodles.

MMMM Thai basil, SO GOOD!

(If you can't find it, just use regular basil, it'll still be delicious)

Serves 4.

Logan Rating: ***