Prep 40 mins
Cook 0 mins
From Martha Stewart
- 1 1⁄2 lbs boneless skinless chicken breast halves (cut into 1/4 inch thick slices)
- 1 tablespoon cornstarch
- coarse salt and pepper
- 6 teaspoons vegetable oil
- 1 small onion, halved and cut into 1/4-inch wedges
- 2 red bell peppers or 2 green bell peppers, cut into 1/4-inch wide strips
- 6 garlic cloves, minced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1⁄2 cups basil leaves, torn
- 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 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. Set aside.
- Wipe out skillet with a paper towel.
- To skillet, all remaining 2 teaspoons 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 1/4 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.