Title: Spicy Basil Red Peppercorn Chicken Stir-Fry
Ingredients:
– 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips
– 1/2 cup soy sauce
– 1/4 cup oyster sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 1 tablespoon sugar
– 2 teaspoons sesame oil
– 1 tablespoon chili oil or red pepper flakes (to taste)
– 2 large garlic cloves, minced
– 2 inches fresh ginger, grated
– 2 cups fresh basil leaves
– 1/4 cup roasted red peppercorns, coarsely ground
– 2 tablespoons vegetable oil
– Salt to taste
– Cooked white rice or stir-fry noodles for serving
1. In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, chili oil or red pepper flakes, garlic, and grated ginger. Mix well.
2. Add the chicken strips to the sauce, and toss to coat evenly. Marinate the chicken in the refrigerator for at least 30 minutes. If you have time, let it marinate for 1-2 hours for richer flavor.
3. Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the marinated chicken and cook until no longer pink, about 5-7 minutes.
4. Add the basil leaves and roasted red peppercorns. Cook for another minute until the basil is wilted.
5. Taste and adjust seasoning to your preference. If you’d like a bit more spice, add some additional chili oil or red pepper flakes.
6. Serve the spicy basil red peppercorn chicken stir-fry over cooked white rice or stir-fry noodles.
[Here is a picture of Spicy Basil Red Peppercorn Chicken Stir-Fry]
(https://www.thefoodiepaths.com/wp-content/uploads/2019/12/spicy-basil-red-peppercorn-chicken-stir-fry.jpg)
Enjoy!
