Recipe(tried): Spicy Chicken and Basil Stir-Fry - Reply to Barbara, Ms

Here is a recipe for a great chicken stir fry (I have also used shrimp in it and it iw wonderful too).

SPICY CHICKEN AND BASIL STIR-FRY

6 tablespoons chicken stock
2 teaspoons Asian fish sauce
2 tablespoons soy sauce
1 teaspoon light brown sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 large red pepper seeded and cut into 1/4 inch wide strips
1 large green pepper seeded and cut into 1/4 inch wide strips
1/4 to 1/2 teaspoon sambal oelek (or Chinese chili paste) (use more if you prefer -- but this is hot!!)
2 cloves garlic minced
4 skinless boneless chicken breaast halves (about 1 lb.) cut across the grain into thin strips (or shrimp)
3/4 cup thinly sliced fresh basil leaves (Thai basil if you can get it)
1 bunch green onions, including tender grene parts, cut into 3-inch lengths
1 1/2 cups short grain or jasmine rice, cooked according to package directions

In a small bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until sugar and cornstarch 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 sambal oelek (or chili paste) to taste, add 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 the rice onto individual plates and top with the stir-fry and its sauce.