Chicken With Lime And Basil

• 1 tsp sesame oil
• 1/2 cup light soy sauce
• 1/4 cup honey
• 1/4 cup lime juice
• 3 None red serrano chili peppers, seeded and thinly sliced
• 2 tsp cornstarch
• 1 lb boneless skinless chicken breasts, thinly sliced
• 3 tbsp peanut oil
• 3 cloves garlic, crushed in garlic press
• 2 large red onions, thinly sliced
• 1 can (15 oz) baby corn, drained
• 2 tsp finely grated lime peel
• 3 cups fresh bean sprouts
• 2 cups loosely packed fresh Thai basil leaves
• 1 cup loosely packed fresh cilantro leaves

1. Combine sesame oil, soy sauce, honey, juice, chili peppers and cornstarch in large bowl. Add chicken; toss to coat in marinade. Cover. Refrigerate 3 hours or overnight.
2. Drain chicken over medium bowl, reserving marinade.
3. Heat half of the peanut oil in large nonstick skillet on medium-high heat. Cook chicken, in batches, until browned all over. Heat remaining peanut oil in skillet. Cook garlic, onion and baby corn until just tender. Return chicken to skillet with reserved marinade and lime peel. Cook until sauce boils and chicken is cooked through.
4. Remove from heat. Add sprouts, basil and cilantro; toss until combined.

sesame oil, soy sauce, honey, lime juice, red serrano chili peppers, cornstarch, chicken breasts, peanut oil, garlic, red onions, baby corn, lime peel, fresh bean sprouts, basil, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32559 (may not work)