25 Minute Black Pepper Basil Chicken

I was looking to meal prep a few weeks back and this recipe just kind of all fell together. I couldn't remember what I was actually going to cook and while searching for the recipe, I found this one. I added some chopped peppers in since I had them and then charred the others for a nice little side item. It was fantastic and I've actually made it again since! That rice... yum! 

Ingredients

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

Instructions

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.

Coconut Lemongrass Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice, 1-2 tablespoons lemongrass paste, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.

 

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