Skillet/Wok Serves 4
½ tsp crushed red pepper
¼ cup soy sauce
¼ cup dry sherry
½ cup fresh basil, chopped
2 cloves garlic, minced
1 Tbs fresh ginger, chopped
2 tsp cornstarch
1 lb boneless chicken breasts, cut into strips
3 Tbs vegetable oil
1 large onion, halved and thinly sliced
Mix together red pepper, soy sauce, sherry, basil, garlic, ginger, cornstarch, and chicken; set for 30 minutes.
Heat two tablespoons oil in skillet/wok.
With a slotted spoon, add chicken to hot oil, reserving marinade. Stir fry for four minutes. Add remaining oil and onion. Stir fry for two minutes. Add reserved marinade and cook for 1-2 minutes, until thickened. Serve over rice.
Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT