Thai Basil Chicken

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
• 2 tablespoons soy sauce

Sauce 2

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

Sauce 3

• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

1. 1

   Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.

2. 2

   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.

3. 3

   Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.