Thai Basil, Chicken And Snow Pea Stir-Fry - cooking recipe

Ingredients

1 3/4 lbs boneless skinless chicken thighs, thinly sliced
1 tbsp grated palm sugar or brown sugar
2 tsp fish sauce
1/4 tsp ground white pepper
1 tbsp peanut oil
2 medium yellow peppers, seeded and thinly sliced
3 cloves garlic, sliced thinly
1 piece (1/4-inch) fresh ginger, thinly sliced
1/2 tsp red pepper flakes
9 oz snow peas, halved lengthwise
1/4 cup Chinese cooking wine
1/4 cup lemon juice
1 tbsp reduced sodium soy sauce
1/2 cup loosely packed Thai basil leaves

Preparation

Mix chicken, sugar, fish sauce and white pepper in a large bowl. Cover and refrigerate for 1 hour if time permits.
Heat half the oil in wok on high heat. Add yellow pepper; stir-fry until softened. Add garlic, ginger, red pepper flakes and snow peas; stir-fry until fragrant and just tender. Remove from wok.
Heat remaining oil in same wok. Add chicken mixture, in batches; stir-fry until almost cooked. Add wine, lemon juice and soy sauce; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins. Return vegetable mixture to wok; stir-fry until heated through.
Sprinkle with basil and serve with steamed rice, if desired.