Recipe(tried): Asian Chicken (or shrimp or pork) and Basil Stir-Fry - First Recipe for Brig - Cooking Game

Dear Brig,

This recipe initially called for chicken but I have made with pork and with shrimp and it was great. Also, I tend to like a little more sauce on things than is often called for in a recipe, so after I made this the first time I started doubling the sauce. The sauce below is not doubled, however.

ASIAN CHICKEN (OR SHRIMP OR PORK)
AND BASIL STIR-FRY

6 tablespoons chicken stock
2 teaspoons soy sauce
1 teaspoon light brown sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 large red bell pepper and 1 large green bell pepper cut into strips 1/4 inch wide
1/4 teaspoon sambal oelek (or Chinese Chile Paste or Chinese Chile Paste with Garlic, both available in the Asian food aisle in a jar. If you don't have, you could use 1/4 teaspoon [or more, depending on taste] chile pepper flakes)
2 cloves garlic, minced
1 lb skinless boneless chicken breast cut across the grain into thin strips
3/4 cup thinly sliced fresh basil leaves (Thai basil if you can get it)
1 bunch green onions, including tender green parts, cut in to 3-inch lengths

Accompaniment: 1 1/2 cups jasmine or short grain rice, cooked according to package directions

In a small bowl, whisk together the stock and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.

In a large frying pan or wok, heat the oil over high heat. Add the bell pepper and stir-fry for 1 minute. Add chile to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken strips and stir-fry until the chicken loses its pink color, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the green onions are barely wilted, about 1 minute.

Whisk the sauce mixture again and pour it into the pan. Cook just until the liquid comes to a boil. Spoon rice onto individual plates and top with the stir-fry and its sauce.

This serves 4 large eaters or 6 like DH and me