1 pound boneless, skinless chicken breasts, cut into strips
or an equal amount of beef tenderloin
2 tablespoons cornstarch
1 tablespoon tamari sauce (may substitute with soy sauce)
½ green bell pepper, seeds removed and cut into strips
½ red bell pepper, seed removed and cut into strips
1 large onion, peeled and quarters, then cut in thirds
½ pound sliced mushrooms, optional
2 cloves garlic, minced
1 tablespoon fresh orange zest
2 teaspoons minced ginger
Minced fresh cilantro, for garnish (optional)
Thai Basil Sauce
Mix cornstarch and soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
Heat a wok or 12-inch heavy skillet over medium-high heat. Add oil, swirling to coat. Add chicken and stir-fry chicken until just cooked through, about three to four minutes. Transfer to a plate with a slotted spoon. Lower heat to medium, adding peppers, onion, mushrooms, garlic, orange zest and ginger and stir fry until peppers and onions are crisp/tender. Stir in as much of the sauce as desired and cook just until heated through. Garnish with minced cilantro, if desired. Serve immediately. Makes 2 servings.