Bell Pepper Jalapeño Basil Chicken

4 - 6 servings


  • 700 grams/1 1/2 pounds chicken breasts, thinly sliced
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tbsp cornstarch
  • 1-2 tsp black pepper
  • 3 tbsp sesame oil or extra virgin olive oil
  • 1/3 cup soy sauce
  • 2 tbsp rice vinegar
  • 1/4 cup honey
  • 1 tbsp fish sauce (optional)
  • 1 medium shallot, sliced
  • 2 bell peppers, sliced
  • 1-2 jalapeños, seeded and sliced
  • 1 cup fresh basil, chopped


  1. In a bowl, toss together the chicken, cornstarch, turmeric, ginger, and black pepper.
  2. In another bowl, combine the honey, soy sauce, rice vinegar, fish sauce (if using) and 1/4 cup water.
  3. Heat a large skillet over medium-high heat. Add oil, bell peppers, jalapeños, and shallots, cook for 2-3 minutes. Stir in the chicken, combine with the peppers, and cook for 2 minutes.
  4. Add the honey/soy sauce mix. Bring the sauce to a boil and cook for about 8 - 10 minutes. Remove from the heat and stir in the basil.
  5. Serve with coconut lemongrass rice (or any rice you like). Top with additional basil according to taste.

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