chicken and basil stir-fry

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.