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Chicken and Pepper Stir-Fry with Basil Recipe

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This recipe for Chicken and Pepper Stir-Fry with Basil, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves, sliced 1-inch thick
1 Tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons canola oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1-1/2 teaspoons minced garlic
2 Tablespoons rice wine vinegar
2 Tablespoons low-sodium soy sauce
1/2 cup torn fresh basil leaves
2 cups cooked jasmine rice

Directions:
Directions:
In a bowl, toss chicken strips with cornstarch and season with salt and pepper, In a large wok or skillet, heat on Tablespoon over medium-high. Add half the chicken and stir-fry 3 minutes, until browned but not cooked through. Transfer to a plate. Add one Tablespoon oil to wok and stir-fry remaining chicken Transfer to plate. Add one Tablespoon oil to wok and stir-fry bell peppers, zucchini, and squash over medium-high heat for 5 minutes. Add garlic and cook one minute. Add 1/4 cup water, vinegar, and soy sauce. Return chicken to wok and cook until done, about 2 minutes. Add basil. Serve with rice.

 

 

 

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