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Stir-Fried Chicken, Bok Choy And Chiles With Basil

serves 2-4

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3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon corn starch
1 pound bok choy, cut into bite-size pieces
2 red chiles, thinly sliced
1 tablespoon minced ginger
1 pound chicken cutlets, cut into 1/2-inch strips
2 teaspoons vegetable oil
15 basil leaves, sliced


prep: 10 minutes
total: 20 minutes


small bowl
large, nonstick sauté pan


1. In a small bowl, whisk together the soy sauce, rice wine vinegar and corn starch until the corn starch dissolves. Prep the bok choy, chiles and ginger. Season the chicken strips generously with salt and pepper.

2. Heat the vegetable oil in a large nonstick sauté pan over high heat. When it's barely smoking, add the chicken and spread it evenly in the pan. Leave it alone to brown well, 1-3 minutes. Turn the chicken pieces and let them brown on the other side, another 1-2 minutes. Remove the chicken to a bowl.

3. Add the bok choy and a splash of water to the same pan. Cook, stirring once or twice, until the bok choy wilts and most of the liquid evaporates, 1-3 minutes. Add the chicken back to the pan along with the chiles and ginger. Cook, stirring once or twice, for 2 more minutes.

4. Whisk together the sauce again to be sure the corn starch is dissolved. Add the sauce to the pan and stir. Cook until the sauce thickens and coats everything, 1-3 minutes.
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