Ohhhhh the colors in this dish make me weak in the knees. I had an extra chicken breast (that was already cooked!) so this rainbow of flavor and vitamins only took me 15 minutes to make… and about 30 seconds to inhale.
I would highly recommend trying to find thai basil for this recipe because it has subtle hints of mint and licorice to it, but regular basil will do just fine.
What will you need?
1 chicken breast (cooked, sliced thinly)
1 small white onion
1 red bell pepper
1 yellow bell pepper
1 cup torn (thai) basil leaves
1 green onion (a little bit reserved for garnish)
2 cloves garlic, chopped
1 cup vegetable stock
2 tbsp soy sauce
2 tbsp brown rice wine vinegar
1 tbsp olive oil
1 tsp ground ginger
1 tsp corn starch
Salt, pepper (optional)
Rice for serving
How do you make it?
Depending on if you have chicken already cooked or need to cook your chicken, take care of that process first. You can just cook it in a skillet on the stove if you only have raw chicken. You should start cooking your rice, too.
Chop all of your vegetables up into nice bite-sized pieces.
In a medium skillet, heat your olive oil and begin to sautee the chopped onion, garlic and ginger powder. Once the onions start to get translucent, add in your peppers and chopped green onions and stir the mixture for another few minutes.
Once you can tell your peppers are getting a little soft, add in the vegetable stock, rice wine vinegar, soy sauce and sliced (cooked) chicken. Continue to simmer the mixture to reduce the sauce to a nice concentration. Add your cornstarch evenly throughout and stir quickly – this will prompt the mixture to thicken a bit and it is AWESOME.
Once the vegetables are done and the sauce has thickened, add in your torn basil leaves. Adding these in at the end will ensure their beautiful, green color will be preserved.
Cook for only a few more minutes until the basil leaves are wilted.
Once it looks like this, it’s ready to eat.
Serve over some nice, sticky, steamy rice and garnish with a few green onions.