Spicy Thai Basil Chicken Stir-Fry with Bell Peppers

Ingredients

• 12 oz chicken breast
• 2 medium bell peppers (mixed colors)
• 1 cup Thai basil (or regular basil)
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp chili-garlic sauce
• 2 tbsp soy sauce (low-sodium if available)
• 1 tbsp fish sauce(optional)
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1.5 tbsp neutral oil (canola/vegetable)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (about 12 minutes): Slice chicken thinly. Cut bell peppers into bite-size strips. Mince garlic and grate ginger. Roughly chop Thai basil stems and leaves.

2. 2

   Cook (about 15 minutes): In a small bowl, mix chili-garlic sauce, soy sauce, fish sauce (if using), brown sugar, and lime juice. If you want a thicker sauce, stir cornstarch into water and add to the bowl.

3. 3

   Heat a large skillet or wok over high heat. Add oil, then stir-fry chicken for 6–7 minutes until mostly cooked and lightly browned.

4. 4

   Add garlic and ginger; stir-fry 30–45 seconds until fragrant. Add bell peppers and stir-fry 4–5 minutes until crisp-tender.

5. 5

   Pour in the sauce and toss to coat for 1–2 minutes. Turn off heat and add Thai basil; toss just until wilted (about 30–60 seconds). Serve immediately.