Basil-flavoured Chicken and Pepper Stir-Fry

I really enjoyed this recipe, especially the sauce.  Of course, I threw in extra vegetables.

Quantity : 2 servings
Preparation : 10 min Cooking : 15 min
240 calories/serving

Ingredients
1 yellow or red sweet peppers, cut into 1 cm-wide strips 200 g
1/2 onions, halved and cut into 1 cm-thick wedges 100 g
3 cloves garlic, minced
2/3 chicken breasts, boneless, skinless, cut into 1 x 5 cm pieces 200 g
paper towels
2 tbsp cornstarch 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp canola oil 23 mL
3 tbsp water 45 mL
1 1/2 tbsp soy sauce 23 mL
1 1/2 tbsp rice vinegar 23 mL
30 leaves fresh basil, larger leaves torn in half 16 g


Before you start

Put the serving dish in the oven at the lowest setting to keep the meat warm while you cook the vegetables.

Method

Prepare the vegetables : Cut the peppers into 1 cm-wide strips; halve the onions then cut them into 1 cm wedges; mince the garlic. Cut the chicken into strips ½ to 1 cm wide and about 5 cm long. Pat the strips dry with paper towels, then toss them with the cornstarch until they are coated. Season with salt and pepper.
Heat half of the oil in a large nonstick pan over medium-high heat. Sauté the chicken pieces in batches, so as not to overcrowd the pan. Cook until browned, but not completely cooked through, 4-5 min total. Transfer the chicken to a plate and keep it warm in the oven.
Pour the remaining oil into the pan, then add the onion and peppers. Cook over medium-high heat, tossing often, until they begin to brown and soften, about 5 min. Add the garlic then cook until fragrant, about 1 min. Season with salt and pepper.
Pour in the water, soy sauce, and vinegar. Put the chicken pieces back into the pan. Cook, with tossing, until the chicken is cooked through, about 3-4 min. Remove the pan from the heat, stir in the basil leaves, adjust the seasoning then serve.

https://www.soscuisine.com/recipe/basil-flavoured-chicken-pepper-stir-fry