Chicken And Pepper Stir Fry With Basil

• 1 lb chicken thighs (into strips or slivers) or 1 lb chicken breast, sliced (into strips or slivers)
• 1 large red bell pepper, sliced
• 1 large shallot, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 1 -3 Thai red chili peppers or 1 -3 jalapeno, seeds removed and thinly sliced
• 1/2 teaspoon black pepper, freshly ground
• 1 cup fresh basil leaves (sweet or Thai varieties are both okay)
• 1 tablespoon high oleic safflower oil, for stir frying
• fresh lime juice (optional)

1. Heat 1 tablespoon of high oleic safflower oil in a cast iron skillet over medium heat and add the shallots.
2. Cook the shallots until they are translucent and soft, about 3 minutes.
3. Turn the heat up to medium high and add the chicken, bell peppers, grated ginger, minced garlic, ground pepper, and sliced chilies.
4. Continue to stir fry until the chicken is nearly cooked through, about 2 minutes, then add the sauce.
5. Cook for another minute and the sauce will thicken. Add more soy sauce or salt if you need to.
6. Stir in the fresh basil at the end.
7. Squeeze a little lime juice on top if you have some limes on hand.

chicken, red bell pepper, shallot, garlic, fresh ginger, soy sauce, fish sauce, brown sugar, red chili peppers, black pepper, fresh basil, oil, lime juice

Taken from www.food.com/recipe/chicken-and-pepper-stir-fry-with-basil-372071 (may not work)