For my Foodie Friends

I made this fantastic recipe for the day after Eid, we had an informal gathering...guys played Halo and the girls played Cranium, it was lots of fun (low river???)

So anyways, this tasted great, it's from my Cooks Illustrated cookbook , 30 minute meals (my favorite cookbook!) and the next day I took it to work and everyone who walked by couldn't stop smelling it (it smells fantastic cuz of the fresh ginger) and I've received requests for the recipe..so I wanted to share it with everyone else..

stir fried chicken and vegetables w/ spicy Thai basil sauce

1 pound boneless skinless chicken cut into thin strips
2 teaspoons soy sauce2 tablespoons vegetable oil
1 recipe sauce1
8 oz package mushrooms, sliced
4 oz (or 1 1/2 cups) sliced or julienned carrots
1 bell pepper, cored and sliced
3 cloves minced garlic
1 tablespoon minced/grated fresh ginger

(while chicken cooks, prepare sauce. Mince garlic and ginger while vegetables cook)
1. toss chicken with soy sauce. stir fry in 2 teaspoons oil until lightly browned, about 3 minutes. transfer to a clean bowl.
2. add another teaspoon of oil to the pan and return to high heat.add mushrooms and cook until lightly browned, then stir in carrots and peppers, cook until tender.
3. clear the center of the pan by pushing the vegetables to the side.add remaining oil, and garlic and ginger, crushing the mixture into the pan with the back of a wooden spoon. cook until fragrant, about 30seconds.
4. stir in cooked chicken, whisk sauce to recombine, add to pan and bring to simmer, cook until sauce thickens, 1 -2 minutes.
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Sauce makes enough for one stir fry-spicy basil Thai sauce
1 cup basil leaves coarsely chopped ( i believe they mean Thai basil but i used regular)
3/4 cup chicken stock
2 tablespoon fish sauce (closest substitute for this is soy sauce...)
1 tablespoon Asian chili sauce
2 teaspoons brown sugar
2 teaspoons cornstarch
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mix together...then use in recipe