Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need.
2 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon peanut oil
3 garlic cloves, minced
1 serrano chile, thinly sliced
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips
1 1/2 cups sliced red bell pepper
1 cup thinly vertically sliced onion
1/2 cup fresh basil leaves, roughly chopped
1 tablespoon fresh lime juice
How to Make It
Combine hoisin, sugar, 1 tablespoon water, and fish sauce in a bowl, stirring with a whisk until sugar dissolves.
Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes. Add bell pepper and sliced onion; stir-fry 2 minutes. Add hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and juice. Serve immediately.
It sounds like you aren't a fan of the bulgur anyway, but just fyi the version of the recipe posted on this website calls for 1 and 1/3 cups of chicken broth for the bulgur. I don't have a print subscription, so I'm not sure if it was published wrong in the magazine. http://www.myrecipes.com/recipe/cashew-green-onion-bulgur
I used the whole serrano and it wasn't too spicy. I did remove the seeds so next time I'll leave them in for a little more heat. It would be easy to switch up the veggies and this would also be great with pork tenderloin. Will make again because it is so quick, easy, and versatile and DH liked it a lot.
Very quick to make and pretty good. the sauce was a little watery and it didn't have quite enough spice for us so we added a little hoisin and sambal oolek after the fact and it was just right. we'll make this again
We really enjoyed this, served with the unusual side of the cashew-scallion bulgur. You'd never see bulgur in SE Asia, but it was a tasty fusion touch. I cut the recipe in half (there are just two of us) but used a whole seranno pepper because we like hot foods. Whenever you sautee a hot pepper, you should never breath the vapors--that's true of any recipe. My only change besides that was to double the lime juice.
Loved it! Just the flavor combination I have been trying to achieve in a chicken stir-fry. Stir frying the serrano chili was a painful experience. The fumes were approaching lethal. That being said, we really liked the heat of the chili; however, our son made this and his serrano chili must have been very mild because his results were not spicy.We didn't have bulgar so used brown rice and it was very good.