Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1-2 teaspoons black pepper
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/3 cup low sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce ((optional))
  • 2 bell peppers, sliced
  • 1-2 jalapeños, seeded, if desired, and sliced
  • 1 medium shallot, sliced
  • 1 cup fresh Thai or regular basil chopped

Instruction

  • 1. In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, and black pepper. 2. In a glass jar, combine the honey, soy sauce, rice vinegar, fish sauce (if using) and 1/4 cup water.3. Heat the oil in a large skillet over medium-high heat. Add the bell peppers, jalapeños, and shallots, cook 2-3 minutes, until the peppers are charring. Stir in the chicken, tossing to combine with the peppers, cook 2 minutes. 4. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 8-10 minutes. Remove from the heat and stir in the basil.5. Serve the chicken and sauce over bowls of coconut lemongrass rice (recipe in notes). Top with plenty of fresh basil.