Thai Basil, Chicken And Snow Pea Stir-Fry

• 1 3/4 lbs boneless skinless chicken thighs, thinly sliced
• 1 tbsp grated palm sugar or brown sugar
• 2 tsp fish sauce
• 1/4 tsp ground white pepper
• 1 tbsp peanut oil
• 2 medium yellow peppers, seeded and thinly sliced
• 3 cloves garlic, sliced thinly
• 1 piece (1/4-inch) fresh ginger, thinly sliced
• 1/2 tsp red pepper flakes
• 9 oz snow peas, halved lengthwise
• 1/4 cup Chinese cooking wine
• 1/4 cup lemon juice
• 1 tbsp reduced sodium soy sauce
• 1/2 cup loosely packed Thai basil leaves

1. Mix chicken, sugar, fish sauce and white pepper in a large bowl. Cover and refrigerate for 1 hour if time permits.
2. Heat half the oil in wok on high heat. Add yellow pepper; stir-fry until softened. Add garlic, ginger, red pepper flakes and snow peas; stir-fry until fragrant and just tender. Remove from wok.
3. Heat remaining oil in same wok. Add chicken mixture, in batches; stir-fry until almost cooked. Add wine, lemon juice and soy sauce; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins. Return vegetable mixture to wok; stir-fry until heated through.
4. Sprinkle with basil and serve with steamed rice, if desired.

chicken thighs, sugar, fish sauce, ground white pepper, peanut oil, yellow peppers, garlic, ginger, red pepper, snow peas, chinese cooking wine, lemon juice, soy sauce, basil

Taken from recipes-plus.com/api/v2.0/recipes/24138 (may not work)