Thai-Style Chicken Stir-Fry - cooking recipe

Ingredients

1 1/2 tablespoons fish sauce
1 tablespoon low sodium soy sauce
1 tablespoon fresh ginger, grated or minced
3 tablespoons fresh lime juice, divided
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 tablespoon canola oil
2 cups zucchini, sliced 1/4 inch thick
1 cup sliced onion
1 cup red bell pepper, sliced 1/4 inch thick
4 cloves garlic, minced
2 jalapeno peppers, seeded and minced (use less or none to make mild)
1/4 cup fresh basil, thinly sliced
1/4 cup fresh cilantro, minced
1/4 cup green onion, chopped

Preparation

Combine fish sauce, soy sauce, and ginger in a large zip-lock plastic bag; add 1 1/2 tablespoons lime juice.
Add chicken, seal and marinate in refrigerator for 25 minutes.
(Tip: Chop garlic, peppers, and veggies while chicken marinates).
Remove chicken from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken, stir-fry until chicken begins to brown.
Add zucchini, onion, red pepper, garlic, and jalapeno pepper, stir-fry 5 minutes or until chicken is done.
Add reserved marinade and cook 1 minute.
Remove from heat and stir in remainder of lime juice, basil, cilantro, and green onions.
Serve over jasmine rice or cellophane noodles.