Spicy Chicken with Peppers and Basil
Elevate weeknight dinners with this vibrant and flavor-packed Spicy Chicken with Peppers and Basil recipe! Tender strips of chicken breast are stir-fried to perfection with a colorful trio of red, yellow, and green bell peppers, creating a stunning visual and taste experience. Infused with the aromatic punch of fresh garlic and fiery red chili flakes, the dish is then coated in a perfectly balanced sauce made with soy sauce, fish sauce, lime juice, and a touch of brown sugar for a savory-sweet kick. A generous handful of fresh basil leaves rounds out the bold flavors, adding a fragrant herbal note. Ready in just 30 minutes, this quick and easy meal is ideal for busy days. Serve it over steamed rice or noodles to soak up every last drop of the spicy, tangy sauce for a dinner that’s sure to impress. Perfect for fans of Asian-inspired stir-fries, this dish brings a delightful mix of heat, freshness, and umami straight to your plate!
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Ingredients
- 500 grams Chicken breast
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 3 large Garlic cloves
- 1 cup Fresh basil leaves
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Slice the chicken breast into thin strips and season with salt and black pepper. Set aside.
Step 2
Core and slice the red, yellow, and green bell peppers into thin strips. Peel and mince the garlic cloves.
Step 3
In a small bowl, mix the soy sauce, fish sauce, brown sugar, and lime juice. Stir to combine and set aside.
Step 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5–6 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and red chili flakes, and stir-fry for 30 seconds until fragrant.
Step 6
Add the bell peppers to the skillet and stir-fry for 3–4 minutes until they are slightly softened but still crisp.
Step 7
Return the chicken to the skillet and pour in the sauce mixture. Toss everything together and cook for another 2–3 minutes until the sauce is evenly distributed and slightly reduced.
Step 8
Turn off the heat and stir in the fresh basil leaves. Let them wilt slightly in the residual heat.
Step 9
Serve hot over steamed rice or noodles for a delicious meal.
Nutrition Facts
| Serving size | (1133.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1158.5 |
| Total Fat 45.6g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 19.4g | |
| Cholesterol 430mg | 0% |
| Sodium 5822.4mg | 0% |
| Total Carbohydrate 43.7g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 12.7g | |
| Protein 151.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 190.8mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2790.6mg | 0% |
Source of Calories