CLASSIC THAI BASIL CHICKEN STIR-FRY

Steps:

• Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist. Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes). Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is). Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking. Taste-test Tip: note that this classic Thai dish is meant to be salty-spicy, with the zesty flavor of the basil coming through. It is definitely supposed to veer on the salty side, which is then balanced out when you eat it with plain steam rice. If you still find it too salty for your taste, add more lime juice. If not salty or flavorful enough, add more golden mountain sauce and/or fish sauce. Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil. ENJOY!