Stir-Fried Chicken and Basil

Name: Stir-Fried Chicken and Basil
Yield: Serves 4
Ingredients: 1/4 cup, oyster sauce; 2 tablespoons, water; 1 tablespoon, rice vinegar; 1 tablespoon, Asian chili-garlic sauce; 8 , thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds), cut crosswise into 1-inch pieces; 3 tablespoons, vegetable oil; 1 , red bell pepper, seeded and sliced thin; 1/2 cup, finely chopped fresh basil; 1/4 cup, finely chopped fresh mint; 1 tablespoon, grated fresh ginger (see note)

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Appears in Cook's Country June/July 2010

Main Courses

Chicken

Weeknight

Fresh herbs are the key to this fragrant 30-minute stir-fry.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

To ensure our Stir-Fried Chicken and Basil cooked quickly, we sliced the peppers and chicken into thin strips. We found that a tiny bit of oyster sauce added a salty, vibrant flavor to this dish. A rasp-style grater, such as a Microplane, m...

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