Black Pepper Jalapeño Basil Chicken Stir Fry

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

Coconut Rice

• 1 (14 oz) can coconut milk
• 1 cup basmati rice

Chicken Stir Fry

• 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
• 3 tablespoons sesame oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 bell peppers, sliced
• 3 jalapeños, seeded, if desired, and sliced
• 1 medium shallot, sliced
• 1 cup fresh Thai or regular basil chopped

How to Make It

1. Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes. Remove the lid and fluff the rice with a fork.
2. Chicken Stir Fry: While the rice is cooking, in a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, and black pepper.
3. In a small bowl, combine the honey, soy sauce, rice vinegar, and 1/4 cup water.
4. Heat the oil in a large skillet over medium-high heat. Add the bell peppers, jalapeños, and shallots, cook 2-3 minutes, until the peppers are charring. Stir in the chicken, tossing to combine with the peppers, cook 2 minutes.
5. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 8-10 minutes. Remove from the heat and stir in the basil.
6. Serve the chicken and sauce over bowls of coconut rice. Top with plenty of fresh basil.