Meat,  Vegetables

Thai Basil Chicken

  • 1 medium bok choy, sliced 1-inch wide, whites and greens separated
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick
  • 1 tsp chopped garlic
  • 1/2 tsp red pepper flakes
  • 1/4 cup shredded basil
  • peanut oil, for stir-frying

Sauce 1

  • 2 Tbs fish sauce
  • 2 tsp sugar
  • 2 Tbs soy sauce

Sauce 2

  • 2 Tbs oyster sauce
  • 4 Tbs water
  • 1 tsp chili paste

Sauce 3

  • 1 tsp cornstarch
  • 2 Tbs water

Directions

  1. Heat oil in wok. Stir-fry onions, peppers, and white part of bok choy until crisp tender. Remove and
    keep warm.
  2. Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add
    sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to
    coat.
  3. Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve
    immediately.