Stir-Fried Chicken and Basil
By America's Test KitchenPublished on September 14, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¼ 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 ½ pounds), cut crosswise into 1-inch pieces3 tablespoons vegetable oil 1 red bell pepper, seeded and sliced thin½ cup finely chopped fresh basil ¼ cup finely chopped fresh mint 1 tablespoon grated fresh ginger (see note)
Instructions
- Combine oyster sauce, water, vinegar, and chili-garlic sauce in small bowl. Pat chicken dry with paper towels. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Repeat with additional 1 tablespoon oil and remaining chicken.
- Add remaining oil and bell pepper to empty skillet and cook until softened, about 5 minutes. Stir in basil, mint, and ginger and cook until fragrant, about 30 seconds. Add oyster sauce mixture and chicken, along with any accumulated juices, and simmer until slightly thickened, about 1 minute. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ 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 ½ pounds), cut crosswise into 1-inch pieces
3 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
½ cup finely chopped fresh basil
¼ cup finely chopped fresh mint
1 tablespoon grated fresh ginger (see note)
Ingredients
¼ 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 ½ pounds), cut crosswise into 1-inch pieces
3 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
½ cup finely chopped fresh basil
¼ cup finely chopped fresh mint
1 tablespoon grated fresh ginger (see note)
Ingredients
¼ 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 ½ pounds), cut crosswise into 1-inch pieces
3 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
½ cup finely chopped fresh basil
¼ cup finely chopped fresh mint
1 tablespoon grated fresh ginger (see note)
Why This Recipe Works
To ensure our Stir-Fried Chicken and Basil cooked quickly, we sliced the peppers and chicken into thin strips. We found that a tiny bit of oyster sauce added a salty, vibrant flavor to this dish. A rasp-style grater, such as a Microplane, made grating ginger quick and easy. To make this dish more filling, we paired it with rice. Fresh herbs like mint and basil bring a bright flavor to this dish.
Instructions
- Combine oyster sauce, water, vinegar, and chili-garlic sauce in small bowl. Pat chicken dry with paper towels. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Repeat with additional 1 tablespoon oil and remaining chicken.
- Add remaining oil and bell pepper to empty skillet and cook until softened, about 5 minutes. Stir in basil, mint, and ginger and cook until fragrant, about 30 seconds. Add oyster sauce mixture and chicken, along with any accumulated juices, and simmer until slightly thickened, about 1 minute. Serve.
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