Stir-Fried Chicken and Basil mixes oyster sauce and fresh herbs

Stir-Fried Chicken and Basil from the June 2010 issue of Cook’s Country magazine became an instant favorite when my husband and I made it.
   The recipe contains oyster sauce and Asian chili-garlic sauce, both of which, in my experience, always foretell a tasty dish.
   That’s just what we got: A delicious dish, quick to make on a weeknight and very satisfying.
   It calls for fresh basil and mint, which you can pull from an herb garden or get at a farmer’s market for the next little while, or easily get from a supermarket that stocks fresh herbs.
   Stir-Fried Chicken and Basil comes from the Cook’s Country collection of quick recipes, which has quickly become my favorite part of the magazine. I find them to be consistently delicious and reliable. Whenever I get a new issue, the first thing I do is flip to the quick recipes, the red cards in the middle of each magazine.
   The link above goes to the recipe, but requires a Cook’s Country magazine log-in to fully access it.
   Oyster sauce, water, rice vinegar and chili-garlic sauce are combined.
   Eight boneless, skinless chicken breasts are cut into pieces and cooked in a skillet.
   The chicken is taken out of the skillet, then a bell pepper cooked in it. Fresh basil, mint, fresh grated ginger, the oyster sauce mixture and the chicken are added and the mixture simmered until slightly thickened.