Total Time
40mins
Prep 40 mins
Cook 0 mins

From Martha Stewart

Ingredients Nutrition

Directions

  1. Pat chicken pieces dry with paper towels.
  2. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
  3. 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.
  4. Transfer to a plate.
  5. Repeat with another 2 teaspoons oil and remaining chicken.
  6. Transfer chicken to plate. Set aside.
  7. Wipe out skillet with a paper towel.
  8. To skillet, all remaining 2 teaspoons oil, onion, and bell peppers, cook over medium-high heat, tossing often, until beginning to brown, 3 minutes.
  9. Add garlic; cook until fragrant, about 1 minute.
  10. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute.
  11. Remove from heat. Stir in basil leaves.
  12. Serve immediately, over white rice, if desired.

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