originally from martha stewart, but we made a few modifications. thank you anna for the zucchini!
serves 4 • total time: 40 minutes
- 1 1/2 lbs. chicken breast halves, cut crosswise into 1/4-inch slices
- 2 T. cornstarch
- salt and pepper
- 4 tsp. vegetable oil
- 1 onion, halved and cut into 1/4-inch slices
- 1 bell pepper, cut into 1/2-inch stripes
- 1 medium zucchini, sliced into 1/4-inch rounds
- 6 garlic cloves, minced
- 1/4 c water
- 2 T. rice vinegar
- 2 T. soy sauce
- 1/2 c. basil leaves, larger leaves torn in half
- cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer chicken to plate and set aside.
3. Add remaining 2 teaspoons oil, onion, bell pepper, and zucchini to the skillet; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
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