Stir Fry Basil Chicken
Ready in 30 minutes
Serves : 4
1 tablespoon water
1 tablespoon soy sauce
2 teaspoons sugar
2 pounds chicken tenderloins; boneless, skinless
3 whole Green onions
6 teaspoons olive oil; divided
3 cloves garlic
1/4 teaspoon Red pepper flakes; more (or less) to taste
6 cups Bok Choy; washed, and cut into strips removing a lot of the white veins but not all.
1 cup fresh basil
In a large zip-loc bag, combine water, soy sauce and sugar; add chicken.
Seal bag and turn to coat.
Refrigerate for 30 minutes
In a wok or skillet, stir-fry the onions in 1 tsp of oil until crisp tender.
Stir in the garlic and pepper flakes; cook and stir for 1 minute.
Remove and keep warm.
Drain and discard any marinade from chicken.
In the same wok, stir fry the chicken in 3 tsp of oil for 4-5 minutes or until the juices run clear.
Meanwhile in another skillet, saute the bok choy in remaining oil until crisp tender.
Add onion mixture to the chicken.
Stir in basil; heat through.
Serve the chicken mixture over bok choy.
By Shannon Ewing