Chicken Stir Fry

You Will Need:
Thai Basil, 2 Tbsp, chopped
Cilantro, 2 Tbsp, chopped
Chicken Breast, 1 lb, cut into strips
Bell Pepper, 1 each, cut into strips
Onion, 1 medium, cut into strips
Carrot, 1 medium, cut into strips
Garlic, 2 Tbsp, chopped
Corn Kernels, ½ cup, fresh or frozen
Vegetable Oil, 3 Tbsp
Salt, 1 tsp
Pepper, 1 tsp
Soy Sauce, 4 Tbsp
Lemon Juice, 2 Tbsp
Recipe Serves: 4

1. In a large sauté pan or wok, heat oil. Add chicken and cook for 6 minutes. Add vegetables and herbs and sauté for 5 minutes until the onions become translucent.

2. Season with salt, pepper, soy sauce, and lemon juice and cook for an additional 2 minutes.

3. Serve with steamed white or brown rice.

Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg