Ingredients
Scale
- 2 tablespoons olive oil
- 1 serrano pepper , seeds removed and thinly sliced
- ½ red bell pepper , thinly sliced
- 3 shallots , thinly sliced
- 5 garlic cloves , diced
- 1 pound ground chicken
- ⅓ cup reduced sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce
- 2 teaspoons granulated sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- ⅔ cup fresh basil leaves
Instructions
- In a small bowl, mix together chicken broth, soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, granulated sugar, water, and cornstarch. Set aside.
- Heat olive oil in a wok or large skillet over medium-high heat. Add serrano chili, red bell pepper, shallots, and garlic, and sauté for 2-3 minutes.
- Add ground chicken and cook until done, breaking it into small pieces.
- Pour in the sauce mixture and stir constantly for about 2 minutes until it thickens.
- Add fresh basil and stir-fry until wilted. Serve over cooked rice.
Notes
For additional heat, keep some seeds from the serrano pepper.
Serve with jasmine rice for an authentic touch.
Adjust the sugar according to taste for a balance of flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 658mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 94mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.