• Stir-Fried Chicken and Basil

    1 vote
    from Cook's Country, June/July 2010


    • 1/4 cup oyster sauce
    • 2 Tbsp water
    • 1 Tbsp rice vinegar
    • 1 Tbsp Asian chili-garlic sauce
    • 8 thin-cut boneless, skinless chicken cutlets (about 1 1/2 lbs), cut crosswise into 1-inch pieces
    • 3 Tbsp vegetable oil
    • 1 red bell pepper, seeded and sliced thin
    • 1/2 cup finely chopped fresh basil
    • 1/4 cup finely chopped fresh mint
    • 1 tbsp grated fresh ginger


    1. Combine oyster sauce, water, vinegar, and chili-garlic sauce in small bowl.
    2. Pat chicken dry with paper towels.
    3. Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Repeat with additional 1 Tbsp oil and remaining chicken.
    4. Add remaining oil and bell pepper to empty skillet and cook until softened, about 5 minutes.
    5. Stir in basil, mint, and ginger and cook until fragrant, about 30 seconds.
    6. Add oyster sauce mixture and chicken, along with any accumulated juices, and simmer until slightly thickened, about 1 minute. Serve.

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