Bell Pepper Jalapeño Basil Chicken

4 - 6 servings

Ingredients

• 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

Equipment

• Carbon Steel Frying Pan or Cast Iron Skillet

Instructions

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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