Thai Basil Chicken Stir-Fry

• 2 tablespoons hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon water
• 1 tablespoon fish sauce
• 1 tablespoon peanut oil
• 3 garlic cloves, minced
• 1 serrano chile, thinly sliced
• 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips
• 1 1/2 cups sliced red bell pepper
• 1 cup thinly vertically sliced onion
• 1/2 cup fresh basil leaves, roughly chopped
• 1 tablespoon fresh lime juice

1. Combine hoisin, sugar, 1 tablespoon water, and fish sauce in a bowl, stirring with a whisk until sugar dissolves.
2. Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes. Add bell pepper and sliced onion; stir-fry 2 minutes. Add hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and juice. Serve immediately.

hoisin sauce, sugar, water, fish sauce, peanut oil, garlic, serrano chile, skinless, red bell pepper, onion, fresh basil, lime juice

Taken from www.myrecipes.com/recipe/thai-basil-chicken-stir-fry (may not work)