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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.



Total time



  • 2 tablespoons hoisin sauce
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 tablespoon fish sauce
  • 1 tablespoon peanut oil
  • 3 cloves garlic (minced)
  • 1 serrano chile (thinly sliced)
  • 6 ounce skinless boneless chicken breast halves (cut into 1/4-inch-thick strips)
  • 1½ cups red bell pepper (sliced)
  • 1 cup onion (thinly vertically, sliced)
  • ½ cup fresh basil leaves (roughly chopped)
  • 1 tablespoon fresh lime juice


  1. 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.
  2. View the recipe instructions at My Recipes

Contains allergens
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