Chicken and Thai Basil Stir-fry

• 1 whole Boneless Skinless Chicken Breast
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Soy Sauce
• 1 teaspoon Freshly Squeezed Lime Juice
• 1 teaspoon Brown Sugar
• 1 teaspoon Cornstarch
• 1 whole Yellow Squash, Sliced
• 1 whole Carrot, Sliced
• 1 whole Scallion, Sliced Thinly
• 1/2 whole Onion, Sliced
• 1 whole Red Chili Pepper, Stem And Seeds Removed Then Chopped
• 1 clove Garlic, Chopped
• 2 Tablespoons Oil For Cooking
• 1/2 cups Fresh Thai Basil

1. Cut your chicken into slices and put it in a bowl.
2. Season with the fish sauce, soy sauce, lime juice, brown sugar and cornstarch.
3. Stir it up and let it sit while youre preparing the other ingredients.
4. Chop, slice, and dice all the vegetables and the garlic.
5. When youre ready to cook, heat a wok over medium high heat and add a couple tablespoons of oil.
6. Add the chicken and stir-fry until its got some color on all sides.
7. Take the chicken out of the pan and set aside.
8. Add a little more oil to the pan and add all your vegetables, the chili pepper and garlic.
9. Stir-fry for a few minutes until the vegetables are tender.
10. Add the chicken back into the pan along with the Thai basil and stir-fry until everything is well-combined and the basil is wilted.
11. Plate, and serve hot with some rice!

chicken, fish sauce, soy sauce, freshly squeezed lime juice, brown sugar, cornstarch, carrot, scallion, onion, red chili pepper, clove garlic, fresh thai basil

Taken from tastykitchen.com/recipes/main-courses/chicken-and-thai-basil-stir-fry/ (may not work)