Ingredients
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1 medium bok choy, sliced 1-inch wide, whites and greens separated
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1/2 onion, sliced
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1/2 red bell pepper, sliced
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1 teaspoon chopped garlic
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1/2 teaspoon red pepper flakes
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1/4 cup shredded basil
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peanut oil, for stir-fying
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2 tablespoons fish sauce
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2 teaspoons sugar
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2 tablespoons soy sauce
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2 tablespoons oyster sauce
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4 tablespoons water
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1 teaspoon chili paste
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12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick
Instructions
- 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.