Photo: Jennifer Causey; Styling: Lindsey Lower
Serves 4 (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

June 21, 2015
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.

Easy Peasy stir-fry

May 10, 2016
Fast weeknight meal, good recipe to throw extra veggies in that need to get used up. Nothing fancy, but who needs fancy after working all day!  I might try with some sesame oil or ginger next time. 

3 1/2 stars

December 13, 2015
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.

Easy and tasty...

August 30, 2015
...but not as delicious as CL's Spicy Basil Chicken stir-fry, which is similar. 

Pretty Good

July 13, 2015
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 

Just right

June 29, 2015
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.

so tasty - just the right amount of heat

June 23, 2015
fast, simple and tasty.  I served it with cashew rice. 


June 04, 2015
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.

Good solid weeknight meal

June 03, 2015
We enjoyed it and will make again.  I didn't think it was 'company' worthy.

So simple and flavorful

June 02, 2015
I loved how quickly this came together and the flavors were really great! Check out my step by step photos/instructions here: