Name: Stir-Fried Chicken and Basil
Total time: 30 min
Yield: Serves 4
Ingredients: 1/4 cup oyster sauce; 2 tablespoons water; 1 tablespoon rice vinegar; 1 tablespoon Asian chili-garlic sauce; 8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds), cut crosswise into 1-inch pieces; 3 tablespoons vegetable oil; 1 red bell pepper, seeded and sliced thin; 1/2 cup finely chopped fresh basil; 1/4 cup finely chopped fresh mint; 1 tablespoon grated fresh ginger (see note)

Why This Recipe Works

To ensure that this stir-fry cooked quickly, we sliced the peppers and chicken into thin strips. We found that a good amount of oyster sauce, a thick, dark brown savory condiment that’s widely called for in stir-fry recipes, added a salty, vibrant flavor to this dish. A rasp grater made grating ginger quick and easy. To make this dish more filling, we paired it with rice. Fresh mint and basil brought a bright flavor to this dish.

Instructions

Combine oyster sauce, water, vinegar, and chili-garlic sauce in small bowl. Pat chicken dry with paper towels. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Repeat with additional 1 tablespoon oil and remaining chicken.

Add remaining oil and bell pepper to empty skillet and cook until softened, about 5 minutes. Stir in basil, mint, and ginger and cook until fragrant, about 30 seconds. Add oyster sauce mixture and chicken, along with any accumulated juices, and simmer until slightly thickened, about 1 minute. Serve.