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
Instructions
Combine oyster sauce, water, vinegar, and chili-garlic sauce in small bowl. Pat chicken dry with paper towels. Heat 1 tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, 1-2 mins per side. Transfer to plate. Repeat with additional 1 tbsp oil and remaining chicken.
Add remaining oil and bell pepper to empty skillet and cook until softened, about 5 mins. Stir in basil, mint, and ginger and cook until fragrant, about 30 secs. Add oyster sauce mixture and chicken, along with any accumulated juices, and simmer until slightly thickened, about 1 min. Serve.
Originally Submitted
8/31/2010
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