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.