Thai Stir-Fry Chicken

1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
3 cloves garlic, minced
4 scallions, thinly sliced
1 red bell pepper, cut into 1-inch squares
1/4 cup fresh lime juice
3 tablespoons chili sauce
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
3/4 teaspoon packed light brown sugar
1/4 teaspoon salt
1/3 cup chopped fresh basil (If fresh basil isn't available, substitute mint or additional cilantro.)
1/4 cup chopped cilantro


In large nonstick skillet, heat oil over medium heat. Add chicken and stir-fry until golden brown and just cooked through, about 3 minutes. With slotted spoon, transfer chicken to a plate.

Add garlic and scallions to skillet and stir-fry just until fragrant, about 1 minute. Add bell pepper and stir-fry for 2 minutes.

In small bowl, combine lime juice, chili sauce, soy sauce, cornstarch, brown sugar, salt, and 1 tablespoon of water. Stir mixture into skillet and bring to a boil.

Return chicken to skillet and stir in basil and cilantro. Cook 1 minute stirring until just heated through.

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