|
Ingredients
Sauce
1/4 cup diced green
chiles
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon vinegar
1/2 cup chopped fresh
basil
1 teaspoon chopped fresh
mint
1/2 teaspoon cornstarch
Chicken
4 tablespoons salad oil,
divided (and more if needed)
1 clove garlic, minced
2 lbs. boneless,
skinless chicken breasts, cut into strips (about
2-inches long x 1/4-inch thick)
1 large onion, cut into
1/4-inch slices
Directions
Sauce
Mix together chiles, soy
sauce, sugar, vinegar, basil, mint and cornstarch.
Set aside.
Chicken
Heat about 1 1/2
tablespoons of oil in a large
skillet or wok. When oil is hot, add half
of the chicken and stir-fry on medium-high until no
pink color remains (about
3-5 minutes). Remove chicken from skillet and set aside
on a plate, then cover with aluminum foil to keep
warm.
Heat another 1 1/2 tablespoons of oil in skillet,
then add remaining chicken and cook as you cooked
the first batch. Add second batch of cooked chicken
to plate of chicken and recover with aluminum foil.
Heat 1 tablespoon oil in
skillet. Add onion and
stir-fry until tender (about 3 minutes). Add garlic
and stir-fry with onion for about 1 minute longer.
Return cooked chicken to skillet and stir to combine
chicken with onion and garlic mixture. Add Sauce and
stir until sauce
boils and thickens slightly (about 1 minute). Serve
immediately alone or over rice. |
