Pork and Chicken Basil Stir FryCourse: DinnerCuisine: ChineseDifficulty: Easy
We eat a lot of stir fry’s as they are easy. We like to use either chicken breasts or to save time you can always buy chicken tenders, that are already cut, then just cut them in half. Pork tenderloin works great. Cut 1 pound in half and with kitchen shears cut into 1 inch pieces. You choose the vegetables you like. We enjoy using baby Bok Choy, Bell Peppers, Green Onions, Napa Cabbage, Snap Peas, Asparagus, and broccoli (steam it first) to name a few. I always have lots of Asian ingredients on hand but you can skip those and just use fresh herbs and garlic. Play with it. I always prep the vegetables in the morning and marinate the meat as well. It makes cooking easy and quick.
1 lb pork tenderloin, cut in half lengthwise and then cut into bit size pieces about 1 inch chunks OR 2 large boneless, skinless chicken breasts halves total weight 1-1/4 pounds, cut into bite size pieces
1 Tablespoon avocado oil or vegetable oil
1 red pepper, top removed, cut in half lengthwise then sliced thin
2 baby bok choy, end cut off, leaves separated and rinsed
2 Tablespoons each minced ginger and garlic
1/4 to 1/2 teaspoon Aleppo pepper or red pepper flakes
1 cup chicken broth
1 1/2 tablespoon Thai fish sauce
2 teaspoons cornstarch
3 cups basil leaves
1 bunch scallions, trimmed and sliced for garnish
Jasmine rice or noodles, optional
- Cut up the chicken or/and pork. Place in a bowl with the minced garlic, ginger and the Aleppo pepper. Rub the everything into the meat, cover and refrigerate for 30 minutes or overnight.
- Using a Wok or a 12 inch nonstick fry pan over high heat, add the oil and when hot add the meat. Stir often, just as the meat begins to brown, add the peppers and sauté for 5 minutes.
- In a small bowl, whisk together the broth, fish sauce and cornstarch. Add to the chicken and sauté everything. Add the bok choy and basil leaves and once they wilt, season with salt and serve over rice.
- Garnish with scallions and more basil.