Chicken and Pepper Stir-Fry with Basil

4 Boneless, Skinless Chicken Breast Halves, sliced 1 inch thick

1 Tbsp. Cornstarch

1/2 Tsp. Salt

1/3 Tsp. Black Pepper

3 Tbsp. Canola Oil divided

1 Large Green Bell Pepper, sliced

1 Large Red Bell Pepper, sliced

1 Small Zucchini, sliced

1 Small Yellow Squash, sliced

1 1/2 Tsp. Garlic, minced

2 Tbsp. Rice Wine Vinegar

2 Tbsp. Low-Sodium Soy Sauce

1/2 Cup Fresh Basil Leaves, torn

2 Cups Cooked Jasmine Rice

1. In a bowl, toss chicken strips with cornstarch and season with salt and pepper.

2. In a large wok or skillet, heat 1 Tbsp. oil over medium-high heat. Add half the chicken and stir-fry 3 minutes, until browned but not cooked through. Transfer to a plate. Add 1 Tbsp. oil to wok and stir-fry remaining chicken. Transfer to plate.

3. Add 1 Tbsp. oil to wok and stir-fry bell peppers, zucchini, and squash over medium-high heat for 5 minutes. Add garlic and cook 1 minute. Add 1/4 cup water, vinegar, and soy sauce. Return chicken to wok and cook until done, about 2 minutes. Add bisil. Serve with rice.

Thanks, for reading this recipe let me know if you like this recipe. If you havea question or a comment, please let me know.

Serves: 4

 

 

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One Response to “Chicken and Pepper Stir-Fry with Basil”

  1. jets fan for life on April 21st, 2013 at 3:26 am

    This was another good dish that my family enjoyed. This is a dish i will cook for my inlaws. Who are coming to the house next weekend. Another good recipe i love this site!

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