Chicken and Basil Stir-Fry

Chicken and Basil Stir-Fry
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  • 6 teaspoons vegetable oil
  • 1 small onion, halved and cut into ¼-inch-thick wedges
  • 6 garlic cloves, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into ¼-inch-wide strips
  • + 3 more ingredients
    • 2 tablespoons soy sauce
    • 1 ½ cups fresh Thai (see note) or other basil leaves larger leaves, torn in half
    • Cooked white rice, for serving (optional)

1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper. 2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked t...

View full recipe at SpringPad


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