Chicken stir-fry
Ingredients
fish sauce
low-sodium soy sauce
cornstarch
garlic, very finely chopped
boneless, skinless chicken breasts, sliced into bite-size pieces
Canola or grapeseed oil
small red onion, halved and thinly sliced
fresh red chiles (such as Fresno chiles), thinly sliced crosswise
thinly sliced bok choy stems
thinly sliced bok choy greens
roughly chopped fresh basil leaves, divided
lime, juiced
Directions
Step 1
In a large bowl, combine the fish sauce, soy sauce, and cornstarch and whisk until smooth. Add the garlic and chicken, toss to coat, and set aside.
Step 2
Add two teaspoons of oil to a large nonstick skillet set over medium-high heat. Once it starts to shimmer, add the red onion and chiles. Cook until the onions brown around the edges, about 2 minutes. Stir in the bok choy stems, cook for 1 minute, then add the chicken. Cook, stirring often, until the chicken is nearly cooked through, 5 to 6 minutes.
Step 3
Stir in the bok choy greens, 1¼ cups of the basil leaves, and the lime juice. Once the greens are wilted, transfer the stir-fry to a platter. Sprinkle with the remaining basil leaves and serve.
