Chicken and Pepper Stir Fry with Basil
Transform your dinner routine with this vibrant and flavorful Chicken and Pepper Stir Fry with Basil! Packed with tender strips of chicken breast, a rainbow of crisp red, yellow, and green bell peppers, and fragrant garlic, this quick stir fry comes together in just 35 minutes. A savory sauce made from soy sauce, oyster sauce, and sesame oil elevates every bite, while fresh basil adds a burst of herbaceous aroma for an irresistible finishing touch. Perfect for busy weeknights, this easy stir fry pairs beautifully with steamed rice or noodles for a wholesome meal that delights the entire family. Whether you're a fan of Asian-inspired cuisine or simply looking for a colorful, nutrient-packed dish, this stir fry is bound to become a regular in your recipe repertoire!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 cup Fresh basil leaves
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Slice the chicken breast into thin strips and season with a pinch of salt and black pepper.
Deseed and slice the red, yellow, and green bell peppers into thin strips. Finely chop the garlic cloves.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir fry for 5-7 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet and toss in the chopped garlic. Stir fry for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir fry for 3-4 minutes until they begin to soften but still remain crisp.
Return the chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly in the sauce.
Cook for an additional 2-3 minutes, allowing the sauce to thicken.
Remove the skillet from heat and toss in the fresh basil leaves. Stir gently to combine.
Serve the chicken and pepper stir fry immediately with steamed rice or noodles, if desired.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 9.9 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
