- 2 tablespoons coconut or peanut oil
- 1 medium onion, chopped
- 3 medium cloves garlic, diced
- 1/4 – 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like your food
- 2 chicken breasts sliced lengthwise (about 1/4 inch thick), then cut crosswise into 1-inch-wide strips
- 1 green pepper, chopped (substitute a red, yellow or orange pepper, if you wish)
- 6-8 white or cremini mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons packed light brown sugar
- 1 cup lightly packed fresh basil leaves
Directions:
Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until hot. Add the onion, garlic, and red pepper flakes; cook, stirring frequently, until the onions start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the onions are beginning to brown, 2 to 3 minutes. Add the green pepper and mushrooms.
Add the green pepper and mushrooms. Add the fish sauce, lime juice and sugar. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. Remove from the heat, add the basil, and stir to wilt it.

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Welcome to Verda Vivo Cooks. My name is Daryl Warner Laux.



