
Spicy Chicken and Basil Stir-Fry
Ingredients:
- 6 Tbs. chicken stock
- 2 Tbs. Asian fish sauce
- 2 tsp. firmly packed light brown sugar
- 1/2 tsp. cornstarch
- 2 Tbs. vegetable oil
- 1 red bell pepper, seeded and cut into 1/4-inch
  strips - 1 or 2 Thai or jalapeño chilies, cut into very thin
  rounds - 2 garlic cloves, minced
- 4 boneless, skinless chicken breast halves, cut
  into thin strips - 3/4 cup thinly sliced fresh basil leaves,
  preferably Thai basil - 3 green onions, cut into 3-inch pieces
- Cooked jasmine rice for serving
Directions:
In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.