Basil Chicken Stir Fry

Ingredients

1 pound of Chicken Breast

1.5 t Minced Garlic

2 Shallots (or 1 Onion)

1 Red Bell Pepper (Capsicum)

1 T Olive Oil

2 ounces Fresh Basil Leaves

Cooked Rice

SAUCE:
1 T Thai Fish Sauce

2 T Sweet Soy Sauce

2 T Chili Garlic Sauce

Instructions

Cut the chicken into long thin strips.

Mince Garlic (if whole).

Finely slice shallots.

Cut the capsicum into long thin strips.

Combine the sauce ingredients in a small bowl and set aside.

Heat a wok over medium-high temp and add oil when wok is hot.

Add sliced chicken and cook for 3 to 4 minutes, turning regularly to brown.

Add garlic and shallots and cook for 1 to 2 minutes.

Add capsicum and cook for further 2 minutes.

Add sauce and cook for further minute, then add basil leaves and cook until just wilted (30 seconds).

Serve over cooked rice.

Pesto

Justin found this online last week and made it to use up some of our overgrown basil plant. It's really yummy! We had it one night over pasta, and one night just on crusty bread with ham, cheese and tomato.

3 cups fresh basil leaves
1 cup pine nuts
4 cloves garlic
1/4 cup grated parmesan
1 cup olive oil
salt and pepper to taste

Chuck it all in the blender or food processor. Blend (or process :). Adjust seasonings if necessary.

This kept pretty well in the fridge for a few days.