Chicken and Basil Stir Fry

This is the second summer I've planted a little container garden on my patio. We don't have much: a tomato plant, a dying crook-neck squash plant, a Meyer lemon tree, and two boxes of herbs, including basil, oregano, sage, rosemary and thyme.

I planted in June rather than April or May this year, and we had really cool weather this spring and early summer, so most of my plants haven't been too prolific this year in their offerings. In fact, my basil plant was yellowy, with only a few bug-eaten leaves for most of the summer.

But then the heat hit in mid-July and all of a sudden it's like someone transplanted a new basil plant into my garden over night. The leaves are large, vibrantly green, and sweetly fragrant. I have to keep on top of it daily now to stop it from flowering.

Other than the usual pesto, I wasn't sure what I wanted to make with all my basil (though I've been dreaming about basil ice cream), until I came across a recipe for Chicken and Basil Stir Fry. I made a few minor changes, including adding broccoli (the husband's fav stiry fry ingredient), crushed dried jalapeno and salt and pepper and upping the amount of basil. Overall this was a good dish, though I would have preferred it to be a bit more spicy and the sauce a bit thicker, though I did double the sauce ingredients (which is reflected below).

Chicken and Basil Stir Fry
Source: Adapted from Casual.Concotions
Printable Recipe

Ingredients
3/4 cup chicken broth

4 Tablespoons fish sauce

4 teaspoons brown sugar
1/2 teaspoon ginger

1 teaspoon cornstarch

2 Tablespoons canola or vegetable oil

2 large red bell peppers, seeded and cut into large chunks

1 small head of broccoli, cut up

1 small zucchini, halved lengthwise and cut into wedges

1 jalapeno pepper, seeded and cut into small pieces

2 cloves minced garlic

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup chopped fresh basil, plus additional for garnish

3 green onions, chopped
1/4 teaspoon crushed dried jalapeno, optional (you can sub cayenne)
salt
pepper

Directions

In a small bowl, whisk together the chicken broth, fish sauce, ginger and brown sugar. Add the corn starch and whisk until cornstarch and sugar is dissolved. Set aside.

In a wok heat the oil over high heat until it is hot. Add the bell peppers and zucchini and stir fry for 1 minute. Add jalapeno and garlic and stir fry until fragrant, about 20-30 seconds.

Add the chicken and stir fry until chicken is cooked through, about 5 minutes.

Stir in basil and green onions and stir-fry until the green onions are just wilted.

Whisk the sauce mixture in bowl again and pour into pan. Cook until the liquid comes to a boil and thickens slightly.

Serve over rice, if desired.