Thai Basil Chicken

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Thai Basil Chicken - Yields 3-4 servings

Ingredients:
1 medium bok choy, sliced 1-inch wide, whites and greens separated
1⁄2 onion, sliced
1⁄2 red bell pepper, sliced
12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick
1 teaspoon chopped garlic
1⁄2 teaspoon red pepper flakes
1⁄4 cup shredded basil
peanut oil, for stir-fying

Sauce 1
2 tablespoons fish sauce
2 teaspoons sugar
1 tablespoon low sodium soy sauce

Sauce 2
2 tablespoons oyster sauce
4 tablespoons water
1 teaspoon chili paste

Sauce 3
1 teaspoon cornstarch
2 tablespoons water

Procedure:
Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

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