Stir-Fried Chicken with Basil

During summer time, this dish is a regular meal for my family because I can grow basil or farmer markets sell basil at a fraction of cost compared to grocery stores. Basil has different kinds from the sweet Italian to the cinnamon-spicy Thai basil. With this recipe, I use all kinds of basil that I can find during summer time .The medicinal value of consuming basil more often can help eliminate gas and digestive disorder, boost appetite, and sooth stomach pain. For an easy, healthy habit of eating, this dish makes the list of my choice and I hope it will be soon in everyone’s kitchen.

Ingredients:
1 lb. cut-up chicken breast
4 cups basil leaves
2 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 cup red onions, diced
1 jalapeno, sliced
2 tbs peanut oil
Marinade ingredients:
1 tbs cornstarch*
1 tbs cooking wine
1/2 tsp salt
1 tsp oil
Stir-fry sauce ingredients:
1/2 cup chicken broth
1/2 tbs fish sauce
1 tbs soy sauce
1 tbs honey

Directions:
Place chicken in a bowl and add the marinade. Stir to combine; let the chicken marinate for one hour.
Combine the stir-fry sauce and set aside.
Heat oil in nonstick wok. Add red onion, garlic, and ginger. Stir and cook until fragrant about 1 minute or until the onions are softened.

 Add chicken and stir-fry for 4 to 5 minutes or until chicken turns white.

Add stir-fry sauce and bring to boil. Adjust the seasoning with more fish sauce and some sugar to suit your taste.

Add basil and jalapeno in the last few minutes. Make a quick stir and serve.

* I use agar powder instead of cornstarch for sauce thickening. Use 1 tsp agar powder.