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.