Stir-Fry: Chicken & Vegetables with Spicy Thai Basil Sauce
Ingredients
- 4 servings:
- 1 lb chicken breasts (boneless, skinless, cut into thin strips)
- 2 t soy sauce (dark)
- 2 T oil (divided: 2 tsp + 1 Tbsp + 1 tsp)
- 1 recipe stir-fry sauce: spicy Thai basil sauce
- 8 oz sliced mushrooms
- 4 oz thinly sliced carrots
- 1 sliced bell pepper (cored and seeded)
- 1 T minced garlic
- 1 T minced ginger
- 2 servings:
- 1/2 lb chicken breasts (boneless, skinless, cut into thin strips)
- 1 t soy sauce (dark)
- 2 T oil (divided: 2 tsp + 1 Tbsp + 1 tsp)
- 1 recipe stir-fry sauce: spicy Thai basil sauce
- 4 oz sliced mushrooms
- 2 oz thinly sliced carrots
- 1/2 sliced bell pepper (cored and seeded)
- 1/2 T minced garlic
- 1/2 T minced ginger
Method
Making the Minutes Count: Prepare the sauce while the chicken cooks. Mince the garlic and grate the ginger while the vegetables cook.
1. Stir-fry chicken and prepare sauce: Toss chicken with soy sauce. Heat 2 tsp oil in 12" nonstick skillet over high heat until just smoking. Add chicken and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. (While chicken cooks, prepare sauce.) Transfer chicken to clean bowl.
2. Stir-fry vegetables: Add 1 Tbsp oil to pan and return to high heat until shimmering. Add mushrooms and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in carrots and bell pepper and cook until tender, about 3 minutes.
3. Combine and simmer: Clear center of pan and add remaining 1 tsp oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked chicken. Whisk sauce to recombine, add to pan, and bring to simmer. Cook until sauce thickens, 1 to 2 minutes. Serve immediately.