Stir-Fried Chicken and Basil
Appears in Cook's Country June/July 2010
Fresh herbs are the key to this fragrant 30-minute stir-fry.
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...