25 Minute Black Pepper Jalapeño Basil Chicken Stir Fry Recipe
This vibrant 25 Minute Black Pepper Jalapeño Basil Chicken Stir Fry combines tender chicken thighs with a bold mix of spices, sweet honey, and aromatic Thai basil. Quick to prepare and bursting with flavor, this stir fry features a perfect balance of heat from jalapeños and pepper, sweetness from honey, and a fragrant finish from fresh basil, making it an ideal weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1-2 teaspoons black pepper
Sauce
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce (optional)
- 1/4 cup water
Vegetables and Aromatics
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 bell peppers, sliced
- 1-2 jalapeños, seeded if desired, and sliced
- 1 medium shallot, sliced
- 1 cup fresh Thai or regular basil, chopped
Instructions
- Marinate the Chicken: In a medium bowl, toss together the thinly sliced chicken thighs or breasts with cornstarch, ground turmeric, ground ginger, and black pepper until well coated. This step helps tenderize the chicken and infuse it with flavor.
- Prepare the Sauce: In a glass jar or small bowl, combine honey, low sodium soy sauce, rice vinegar, fish sauce (if using), and 1/4 cup water. Mix well and set aside to be added later during cooking.
- Cook the Vegetables: Heat the sesame oil or extra virgin olive oil in a large skillet over medium-high heat. Add the sliced bell peppers, jalapeños, and shallots. Cook for 2-3 minutes, stirring occasionally, until the peppers start to char slightly and soften, releasing their flavors.
- Cook the Chicken: Stir in the marinated chicken with the vegetables, tossing to combine well. Cook for about 2 minutes until the chicken begins to brown.
- Add the Sauce and Simmer: Pour the prepared honey-soy sauce mixture into the skillet. Increase heat to bring the sauce to a boil, then reduce slightly and let it simmer, stirring occasionally, until the sauce thickens and coats the chicken and vegetables nicely, about 8-10 minutes.
- Finish with Basil: Remove the skillet from heat and immediately stir in the chopped fresh Thai or regular basil. The residual heat will wilt the basil and release its aromatic oils, adding a fragrant, fresh flavor to the dish.
- Serve: Serve the chicken stir fry hot over bowls of coconut lemongrass rice (recipe noted below). Garnish with additional fresh basil leaves for an extra herbaceous touch.
Notes
- For a milder dish, seed the jalapeños before slicing to reduce heat.
- Use chicken thighs for more succulent, flavorful results, but breasts can be substituted for a leaner option.
- If fish sauce is not available or preferred, simply omit or replace with a splash of soy sauce.
- Serve with coconut lemongrass rice to complement and balance the spicy and sweet flavors of the stir fry.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
