Red bell peppers are the star in this stir-fry, and they serve as a crisp counterpoint to the heat provided by the serrano chiles. You can use any vegetables you like, but there’s nothing wrong with keeping it simple. One or two vegetables in addition to the basil and chicken are all you really need.
- 2 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tbsp water
- 1 tbsp fish sauce
- 1 tbsp peanut oil
- 3 garlic cloves, minced
- 1 serrano chile, thinly sliced
- 3 6-oucne skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips
- 1 red bell pepper, sliced
- 1 cup thinly vertically sliced onion
- 1/4 cup fresh basil leaves, roughly chopped
- 1 tbsp fresh lime juice
- Combine hoisin, sugar, 1 tbsp water, and fish sauce in a bowl, stirring with a whisk until sugar dissolves.
- Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes. Add bell pepper and sliced onions; stir-fry 2 minutes. Add hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and juice. Serve immediately. Serves 4 (serving size: about 1 1/2 cups).
Consider making Cashew and Green Onion Bulgur as a side. You can make the stir-fry while the bulgur simmers. Recipe follows.
- 1 cup water
- 1/3 cup unsalted chicken stock
- 3/4 cup uncooked bulgur
- 1 tbsp minced peeled fresh ginger
- 1 tbsp lower-sodium soy sauce
- 1/4 cup chopped unsalted cashews
- 3 green onions, thinly sliced
- Bring water, chicken stock, bulgur, ginger, and soy sauce to a boil in a large saucepan. Cover, reduce heat, and simmer 11 minutes or until liquid is absorbed. Fluff bulgur with a fork. Stir in cashews and green onions. Serves 4 (serving size: 1/2 cup).