Give your recipes a Dash of herbs-chicken & Basil Stir Fry (India)

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No one wants to eat bland food, but ladling on sauces and gravies only adds excess fat and calories in your diet. Fortunately calories herbs add flavor without the extra baggage, and they are easy to use. Herbs are edible, fragrant plants that adds flavor and nutrients for many types of food. By playing with herbal variations in your recipe, you can get a completely different flavor every time you cook. When you choose dried herbs, it is best to buy organic so you are certain herbs have not been irradiated. When you buy fresh herbs, either in the grocery store or a farmers ' market, be sure to get them as close as possible to the date that you intend to use them.
Before cooking with fresh herbs, you need to wash them carefully. Rinse the herbs under running water, and then place them on a paper towel or shake them by drought. If you are cleaning large leaves like Basil or a large bunch parsley, place them in a bowl with cold water and spin around. Transfer the herbs into a clean Bowl with water and continue rinsing until the water becomes clear. Then dry them and prepare them for cooking. Generally, you want to use only the leaves, stems, of the herb.

Different types of herbs can be used for different dishes.
* Oregano and Basil pasta and sauces
* Rosemary and thyme chicken and vegetable dishes
* Dill for cauliflower, cucumber, and fish and fish sauces
* Parsley for fish, soups, vegetables and tomato sauce
* Mint for salad, drinks and desserts
* Marjoram for stews, soups and egg
* Cilantro of Mexican and Thai cuisine

Chicken & Basil stir fry
* Prep time 40 minutes

* Total time 40 minutes
* Return serves 4

Ingredients

* 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
* 1 tablespoon corn starch
* Coarse salt and ground pepper
* 6 TSP vegetable oil
* 1 small onion, halved and cut into 1/4-inch-thick wedges
* 2 bell peppers (red, yellow, green, or a mixture, ribs and seeds removed), cut into strips 1/4-inch across
* 6 garlic cloves, chopped
* 2 tbsp rice vinegar
* 2 tablespoons soy sauce
* 1 1/2 dl fresh basil, leaves torn in half
* Cooked White rice, for serving (optional)

Directions

Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; Season generously with salt and pepper.

In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Boil half a chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons of oil and remaining chicken. Transfer the chicken to a plate. Set aside. Wipe out pan with a paper towel.

Skillet, add remaining 2 teaspoons oil, onion and bell pepper; Cook over medium heat, tossing frequently, until beginning to Brown, about 3 minutes. Add the garlic; Cook until fragrant, about 1 minute.

Add 1/4 cup water, vinegar, soy sauce and chicken to pan; Cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir the basil leaves. Serve immediately, over white rice, if desired.

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