Miso-Glazed Chicken Stir Fry

For the marinade:

2 tablespoons red miso paste
1 tablespoon minced garlic cloves
1 tablespoon rice vinegar
1 tablespoon olive oil

Combine the marinade ingredients in a bowl and mix well.

Place the sliced chicken into a Ziploc bag or a bowl and coat well with the marinade. I put it all in a FoodSaver bag and sealed it up.

Marinate the chicken for no less than one hour. I let it marinate for 6+ hours.

1 whole boneless chicken breast, sliced
1 bunch Thai basil, leaves only (discard stems)
2 tablespoons Tamari Gluten Free Low Sodium Soy Sauce
2 tablespoons Hot Chili Oil (the kind with the red pepper flakes sitting thick in the oil)
1 tablespoon olive oil

Heat the wok or skillet over medium high heat. Once it’s hot, add the olive oil and chicken. Cook the chicken thoroughly.

Add the soy sauce and chili oil. Continue to cook until it’s mixed well and the flavors come together.

Add the Thai basil.

Serve with Thai rice. Eat!