Ingredients

The following ingredients have 2 Servings
  • 1 boneless chicken breast
  • 1 teaspoon cornstarch
  • 2 teaspoons rice wine
  • 2 tablespoons oil (divided)
  • 1 red bell pepper (cut into thin strips)
  • 1 teaspoon minced garlic
  • 4 thai chilies (chopped)
  • 1 1/2 tablespoon fish sauce
  • 1 1/2 teaspoon sweet soy sauce
  • 1/2 teaspoon organic sugar
  • 20 Thai basil leaves or mint leaves
  • 1/3 cup chicken stock

Instruction

  • Mix chicken strips with cornstarch and rice wine.
  • Heat 1 tablespoon oil in a wok or large skillet. Add red bell pepper and stir-fry until it just loses its rawness, about 1 minute. Remove to a bowl.
  • Heat remaining tablespoon of oil in wok. Add garlic and chilies and stir-fry until fragrant, about one minute.
  • Add chicken and stir-fry until no longer pink.
  • Add fish sauce, sweet soy sauce, and sugar. Toss well with chicken.
  • Add basil leaves, stir-fried red bell pepper, and stock. Bring to a boil and give it a quick stir.