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Chicken Stir-Fry
Ingredients
- 1 tbsp. fish sauce
- 1½ tsp. low-sodium soy sauce
- 2 tsp. cornstarch
- 2 garlic cloves, very finely chopped
- 3 boneless, skinless chicken breasts, sliced into bite-size pieces
- 2 tsp. canola or grapeseed oil
- 1 small red onion, halved and thinly sliced
- 2 fresh red chiles (such as Fresno chiles), thinly sliced crosswise
- 1 c. thinly sliced bok choy stems
- 1 c. thinly sliced bok choy greens
- 1½ c. roughly chopped fresh basil leaves
- Juice of 1 lime
Directions
- 1. To a large bowl, add the fish sauce, soy sauce and cornstarch and whisk until smooth. Add the garlic and chicken, toss to coat and set aside.
- 2. To a large nonstick skillet set over medium-high heat, add the oil. Once it starts to shimmer, after about 1 minute, add the red onion and chiles. Cook until the red onions brown around the edges, about 2 minutes. Stir in the bok choy stems, cook for 1 minute, then add the chicken. Cook, stirring often, until the chicken is nearly cooked through, 5 to 6 minutes.
- 3. Stir in the bok choy greens, 1¼ cups of the basil leaves and the lime juice. Once the greens are wilted, transfer the stir-fry to a platter. Sprinkle with the remaining basil leaves and serve.
- Photography by Alyssa Ringler
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