Ingredients
1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon turmeric
1 teaspoon ginger
1–2 teaspoons black pepper
3 tablespoons honey
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons oil
1 tablespoon fish sauce (optional)
2 bell peppers
1–2 jalapeños
1 medium shallot
1 cup fresh basil, chopped
Instructions
1-First Steps and Prep Work: Let’s dive into making this black pepper jalapeno basil chicken stir fry, which I first whipped up on a whim during a busy week. Start with the prep, as it’s key to keeping things speedy. Toss your 1 1/2 pounds of thinly sliced chicken with 1 tablespoon cornstarch, 1 teaspoon turmeric, 1 teaspoon ginger, and 1-2 teaspoons black pepper in a bowl. This step not only seasons the meat but also helps thicken the sauce later on.
2-First Steps and Prep Work: While that’s marinating for a bit, mix up the sauce. In a jar, combine 3 tablespoons honey, 1/3 cup soy sauce, 1/4 cup rice vinegar, and 1 tablespoon fish sauce if you’re using it, along with 1/4 cup water. Give it a good shake to blend everything. Having this ready makes the cooking process feel effortless, just like when I throw together a quick dinner after a long day.
3-Cooking the Vegetables and Chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the 2 bell peppers, 1-2 jalapeños, and 1 medium shallot, cooking them for 2-3 minutes until the peppers start to char. That char brings out a smoky flavor that’s hard to resist. Once they’re sizzling, toss in the chicken and stir-fry it with the veggies for about 2 minutes. It’s amazing how fast this comes together!
4-Cooking the Vegetables and Chicken: Pour in your sauce mixture and let it all come to a boil. Then, cook for 8-10 minutes until the sauce thickens and coats the chicken beautifully. Finally, stir in that 1 cup of chopped fresh basil right before taking it off the heat. For a deeper dive into grilling techniques that could inspire your stir-fries, check out our grilled chicken recipes.
5-Serving and Final Touches: Serve it over coconut lemongrass rice for that extra creaminess. Just cook basmati rice with coconut milk, lemongrass paste, and water to make it. The whole dish serves 6 and clocks in at about 335 calories per serving, making it a smart choice for weeknight meals. Remember, prep takes 10 minutes, cooking 15, and total time is just 25 minutes perfect for busy lives.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Coating the chicken with cornstarch helps thicken the sauce for a better texture.
🍚 Coconut lemongrass rice adds creamy aroma and pairs perfectly with this stir fry.
🌿 Feel free to vary the stir-fry vegetables based on what you have available for flexibility.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian Fusion
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 335
