Coating the chicken slices in cornstarch before cooking them encourages browning. Add the basil after the stir-fry is off the heat, so its flavor stays bright.

　　

Ingredients

serves 4

　　1 1/2 pounds boneless, skinless chicken breast halves (about 4), cut crosswise into 1/4-inch-thick slices

　　1 tablespoon cornstarch

　　Coarse salt and freshly ground pepper

　　6 teaspoons vegetable oil, such as safflower

　　1 small onion, halved lengthwise and cut into 1/4-inch-thick wedges

　　2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into 1/4-inch-wide strips

　　6 garlic cloves, minced

　　1/4 cup water

　　2 tablespoons rice-wine vinegar (unseasoned)

　　2 tablespoons soy sauce

　　1 1/2 cups fresh Thai basil (see below), larger leaves torn in half

　　Cooked white rice, for serving (optional)

　　

Step 1

Pat chicken pieces dry with paper towels. Toss chicken with cornstarch until completely coated; season generously with salt and pepper.

　　

Step 2

In a large skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned on both sides but not completely cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken; transfer to plate.

　　

Step 3

Wipe skillet clean with a paper towel. Add remaining 2 teaspoons oil, along with the onion and bell peppers; cook over medium-high heat, tossing often, until vegetables begin to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.

　　

Step 4

Add the water, vinegar, soy sauce, and chicken; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve over rice, if desired.

　　

Substitution

Step 5

Thai basil has sharp-pointed leaves and tastes of mint, cinnamon, and licorice. If you can’t find it, use regular basil instead.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.