Chicken and Basil Stir-Fry

• 1 1/2 pounds boneless, skinless chicken breast halves (about 4), cut crosswise into 1/4-inch-thick slices
• 1 tablespoon cornstarch
• Coarse salt and freshly ground pepper
• 6 teaspoons vegetable oil, such as safflower
• 1 small onion, halved lengthwise and cut into 1/4-inch-thick wedges
• 2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into 1/4-inch-wide strips
• 6 garlic cloves, minced
• 1/4 cup water
• 2 tablespoons rice-wine vinegar (unseasoned)
• 2 tablespoons soy sauce
• 1 1/2 cups fresh Thai basil (see below), larger leaves torn in half
• Cooked white rice, for serving (optional)

1. Pat chicken pieces dry with paper towels.
2. Toss chicken with cornstarch until completely coated; season generously with salt and pepper.
3. In a large skillet, heat 2 teaspoons oil over medium-high.
4. Cook half the chicken, turning once, until browned on both sides but not completely cooked through, 2 to 3 minutes.
5. Transfer to a plate.
6. Repeat with another 2 teaspoons oil and remaining chicken; transfer to plate.
7. Wipe skillet clean with a paper towel.
8. Add remaining 2 teaspoons oil, along with the onion and bell peppers; cook over medium-high heat, tossing often, until vegetables begin to brown, about 3 minutes.
9. Add garlic; cook, stirring, until fragrant, about 1 minute.
10. Add the water, vinegar, soy sauce, and chicken; cook, tossing, until chicken is cooked through, about 1 minute.
11. Remove from heat.
12. Stir in basil leaves.
13. Serve over rice, if desired.
14. Thai basil has sharp-pointed leaves and tastes of mint, cinnamon, and licorice.
15. If you cant find it, use regular basil instead.

chicken, cornstarch, salt, vegetable oil, onion, bell peppers, garlic, water, ricewine vinegar, soy sauce, fresh thai basil, white rice

Taken from www.epicurious.com/recipes/food/views/chicken-and-basil-stir-fry-387945 (may not work)