I've spent most of the last few months flying by the seat of my pants when it comes to scheduling and meal planning. Lots of "just-in-time" compiling of food. And lots of emergency takeaway as I realize that I've run out of either time, ingredients, or energy. (Or sometimes all three.) This stir-fry was very much in that vein. I needed something that I could throw together quickly with ingredients on hand. And this happened to fit the bill. And, bonus: It was even pretty tasty!

Spicy Basil and Chicken Stir-Fry

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 6 Tbsp. chicken stock
• 2 Tbsp. fish sauce
• 2 tsp. brown sugar
• 1 tsp. cornstarch (cornflour)
• 2 Tbsp. canola (or other neutral) oil
• 1 bell pepper, sliced
• 2 fresh Thai or finger chilies, thinly sliced
• 2-3 coves garlic, minced
• 450g skinless boneless chicken breases, sliced
• 3/4 c. fresh basil chiffonade (preferably Thai basil)
• 3 green onions, chopped
• cooked rice, to serve

Directions

1. Combine the stick, fish sauce, sugar, and cornstarch and mix well. Set aside.
2. Heat the oil over high heat.
3. Add the bell pepper and stir-fry for 1 minute.
4. Add the chiles and garlic and stir-fry for another 20-30 seconds.
5. Add the chicken and stir-fry until no longer pink (2-4 minutes).
6. Add the basil and green onions and stir-fry for one more minute.
7. Stir the sauce and then pour it into the wok.
8. Bring to a boil and cook for 30-60 seconds longer.
9. Remove from heat and serve over rice.