Stir Fry Basil Chicken

Stir Fry Basil Chicken puts canola oil, garlic cloves and red pepper flakes at the center of a chicken recipe and finishes in about 22 minutes, enough for 4 servings.

• Yield 4 servings
• Ready in 22 minutes
• Prep 10 minutes
• Cook 12 minutes

Ingredients

• 1 tablespoon canola oil
• 3 garlic cloves (finely minced)
• 1/4-1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
• 1 medium yellow or other sweet onion (cut in half and sliced in thin half moon strips)
• 2 boneless skinless chicken breasts ((about 1 1/2 pound), cut into bite-size pieces)
• 1/4 cup oyster sauce
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 bunch fresh basil (about 1/2 cup, torn into pieces)
• 2 large tomatoes (chopped)

Instructions

1. Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
2. Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes.
3. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.
4. Serve immediately over rice.

Give it a minute off the heat, then serve it while it is still hot.