This super fast chicken stir fry will be on your weekly rotation and is prepared in only 25 minutes. The chicken is tossed in a sweet, tangy and spicy black pepper sauce with plenty of bell peppers, jalapeños, and basil. Serve over coconut lemongrass rice. Don’t skip this step….the rice adds the exclamation point!
25 Minute Jalapeño Basil Chicken Stir Fry
Serves 6
- 1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1-2 teaspoons black pepper
- 3 tablespoons sesame oil or EVOO
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce, optional
- 2 bell peppers, sliced
- 1-2 jalapeños, seeded and sliced
- 1 medium shallot, sliced
- 1 cup fresh Thai or regular basil chopped
- 1. In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, and black pepper.
- 2. In a glass jar, combine the honey, soy sauce, rice vinegar, fish sauce (if using) and 1/4 cup water.
- 3. Heat the oil in a large skillet over medium-high heat. Add the bell peppers, jalapeños, and shallots, cook 2-3 minutes, until the peppers are charring. Stir in the chicken, tossing to combine with the peppers, cook 2 minutes.
- 4. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 8-10 minutes. Remove from the heat and stir in the basil.
- 5. Serve the chicken and sauce over bowls of coconut lemongrass rice (recipe in notes). Top with plenty of fresh basil.
Notes:
I like to double this recipe for lunch or dinner the next day.
Coconut Lemongrass Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice, 1-2 tablespoons lemongrass paste, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes. Remove the lid and fluff the rice with a fork. Adapted from: HalfBakedHarvest
