Rating: 4 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine hoisin, sugar, 1 tablespoon water, and fish sauce in a bowl, stirring with a whisk until sugar dissolves.

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  • 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.

Nutrition Facts

250 calories; fat 8.4g; saturated fat 1.6g; mono fat 3g; poly fat 2.4g; protein 29g; carbohydrates 14g; fiber 2g; cholesterol 82mg; iron 1mg; sodium 550mg; calcium 31mg.
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