25 Minute Black Pepper Jalapeño Basil Chicken Stir Fry.
Ingredients
- 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 extra virgin olive oil
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 2 bell peppers, sliced
- 1-2 jalapeños, seeded, if desired, and sliced
- 1 medium shallot, sliced
- 1 cup fresh Thai or regular basil chopped
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Instructions
- 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.
Source
Original recipe: View Original