Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless (skinless chicken breasts (tenderloins removed))
  • 2 tablespoons cornstarch
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • Freshly ground black pepper
  • Vegetable (or coconut oil)
  • 3 to 4 cloves garlic (finely chopped)
  • 1/2 medium onion (thinly sliced)
  • 1 medium red bell pepper (cored, seeded and cut into 1/4-inch strips)
  • 1 cup fresh Thai (or Italian basil leaves, loosely packed)
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 1-1/2 tablespoons sugar
  • 1/2 teaspoon Sriracha (or more to taste)

Instruction

  • Prepare the sauce by whisking the fish sauce, soy sauce, water, sugar and Sriracha together in a small bowl until the sugar is dissolved. Set aside.
  • Place the chicken breasts between 2 sheets of plastic wrap and pound them to an even thickness of about 1/2-inch. Transfer the breasts to a cutting board, slice them into thin strips and place the strips in a shallow bowl.
  • Whisk the cornstarch, fish sauce and water in a measuring cup until blended. Pour over the chicken and combine well. Season liberally with freshly ground black pepper, combine again and set aside for 10 minutes to marinate.
  • Heat the oil in a wok or large skillet over high heat. Add the chicken and stir fry until no longer pink on the outside, about 2 minutes.
  • Add the garlic and stir fry just until fragrant, 30 seconds, then add the onions and bell pepper and continue cooking until the onions soften slightly, about 1-1/2 minutes more.
  • Add the reserved sauce and basil leaves, toss to combine and cook until the sauce thickens slightly and the basil leaves wilt, 1 to 2 minutes.
  • Serve over steamed jasmine rice, spooning sauce over each portion.