Stir-Fried Chicken and Basil

Name: Stir-Fried Chicken and Basil
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)

Main Courses
Chicken
Weeknight

Appears in Cook's Country June/July 2010

Fresh herbs are the key to this fragrant 30-minute stir-fry.

SERVES 4

TIME 30 minutes

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