Stir-Fried Chicken and Basil | America's Test Kitchen
Fresh herbs are the key to this fragrant 30-minute stir-fry.
Keywords
- Main Courses
- Chicken
- Weeknight
Ingredients
- 1/4 cup oyster sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon Asian chili-garlic sauce
- 8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds), cut crosswise into 1-inch pieces
- 3 tablespoons 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 tablespoon grated fresh ginger (see note)
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