Stir Fry Basil Chicken

We have a basil plant that seems to slowly be turning into a tree.  It was time to find some recipes to use up the basil.  I made pesto earlier today and then turned my attention to this recipe.  I have a mixed review on this one.  There was not a lot of flavor.  If I made it again, I would increase the amount of marinade.  I'm not ready to give up on it.  But it wasn't fantastic.

Stir Fry Basil Chicken from Taste of Home

 Ingredients

• 1 tablespoon water
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1-3/4 pounds boneless skinless chicken breasts, cut into strips
• 3 green onions, sliced
• 6 teaspoons canola oil, divided
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 6 cups sliced bok choy
• 1 cup loosely packed fresh basil leaves, thinly sliced

Directions

• In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
• In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
• Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.
• Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy. Yield: 4 servings.