This is an quick and easy, chicken stir fry! We use Thai Basil for it. I always thought that Basil was Basil...but it is not! Sweet Basil used in Italian cooking has a very different flavor.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Asian
Cuisine: Dinner
Servings: 6servings
Calories: 160kcal
Author: My Dairy-Free Gluten-Free Life
Ingredients
1poundboneless chicken breast
2Tbspoildivided
1red bell pepper
1green bell pepper
½cupmushrooms
½large onion
1jalapeno pepper
3clovesgarlicminced or pressed
3tspsgluten free soy sauce
1tspoyster sauce
1Tbspfish sauce
3tspbrown sugar
½limejuiced
2tspcorn starch
2/3cupfresh Thai basil
Fresh cilantro for garnishoptional
Cooked Rice of your choice
Instructions
Prepare all before starting cooking.
Slice the bell peppers, mushrooms, jalapeno pepper, and onion
Mince or press the garlic and set aside.
Slice the chicken.
Mix the soy sauce, oyster sauce, fish sauce, sugar, lime juice and corn starch in a bowl.
Have the Thai basil and chopped cilantro ready.
Heat the wok or frying pan and half of the oil. Sear the chicken in the wok/pan until lightly browned but not fully cooked. Remove to a bowl.
Wipe out the wok and heat the other half of the oil. Stir fry the onions, mushrooms, and peppers for 2 minutes.
Add the garlic for 30 seconds.
Return the chicken, any juices from the chicken and the sauce mix to the pan. Heat through.
Stir in the Thai basil and cook just until wilted. Garnish with cilantro if desired. Serve over cooked rice or alone.