Name: Thai Basil Chicken with Red Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Thai
Ingredients: Thai Kitchen Gluten Free Premium Fish Sauce; Sushi Chef Mirin Sweetened Sake; Sun Tropics Tamari Soy Sauce Mochi Rice Bites; Cake Mate Sugar, Blue; Dynasty Garlic Sauce, Black Bean; Clabber Girl Gluten Free Non GMO Corn Starch; Kitchen Basics Chicken Bone Broth; Marinated Boneless Skinless Chicken Breast; Signature Kitchens Peanut Oil, 100%; Hot House Red Bell Peppers; Organic Red Onion Bag; Napoleon Co. Grille Garlic Cloves; Peppers Holland Long Red Chili - 0.25 Lb; McCormick Gourmet™ Organic Basil Leaves; SIGNATURE SELECTS Peanuts, Party, Roasted & Salted; Organic Cucumber; Boskovich Green Onions; O Organics Jasmine Rice, Organic

For the sauce

To make the sauce, combine the fish sauce, mirin, tamari, sugar, chili garlic sauce, cornstarch and water until sugar is dissolved.

For the chicken

Heat a large (12-inch) cast iron skillet or wok over medium-high heat until very hot. Add the oil and the chicken to the pan and cook, stirring frequently, until the meat is seared and cooked through, about 10 minutes.

Add the bell pepper and onion and continue cooking and stirring until the onions are softened, about 1 minute, then stir in the garlic and chili pepper.

Stir in the sauce mixture and bring to a boil. Cook for another minute, then remove from the heat and add the basil leaves.

Serve over cooked rice or rice noodles to soak up the delicious sauce.