STIR-FRIED CHICKEN WITH THAI BASIL

STIR-FRIED CHICKEN WITH THAI BASIL

From Jennifer Johnson (Tabatha Colson)

4 skinless chicken breast fillets, cut into strips
2 red bell peppers
1 small bunch of fresh thai basil
2T. garlic infused olive oil
salt and ground black pepper


Using a sharp knife, slice the chicken breast portions into strips.  

Halve the peppers, remove the seeds, then cut each piece of pepper into strips.

Heat the oil in the wok or large frying pan.  

Add the chicken and red peppers and stir fry over a high heat for about 3 minutes, until the chicken is golden and cooked through.  Season with salt and ground black pepper.

Roughly tear up the basil leaves, add to the chicken and peppers and toss briefly to combine.  Serve immediately.