Chicken and Basil Stir-Fry

From Martha Stewart

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

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.