Basil-flavoured Chicken and Pepper Stir-Fry

Basil-flavoured Chicken and Pepper Stir-Fry

For a more exotic flavour, try Thai basil in this recipe.

3 servings
Preparation 10 min
Cooking 15 min

240 calories per serving 


1 1/2 yellow or red sweet peppers, cut into 1 cm-wide strips   300 g
1/2 onions, halved and cut into 1 cm-thick wedges   100 g
4 cloves garlic, minced    
1 chicken breasts, boneless, skinless, cut into 1 x 5 cm pieces   300 g
  paper towels    
3 tbsp cornstarch   24 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 tbsp canola oil   30 mL
3 tbsp water   45 mL
1 1/2 tbsp soy sauce, low-sodium   23 mL
1 1/2 tbsp rice vinegar   23 mL
45 leaves fresh basil, larger leaves torn in half   1 1/3 cup

Before you start

Put the serving dish in the oven at the lowest setting to keep the meat warm while you cook the vegetables.


  1. Prepare the vegetables : Cut the peppers into 1 cm-wide strips; halve the onions then cut them into 1 cm wedges; mince the garlic. Cut the chicken into strips ½ to 1 cm wide and about 5 cm long. Pat the strips dry with paper towels, then toss them with the cornstarch until they are coated. Season with salt and pepper.
  2. Heat half of the oil in a large nonstick pan over medium-high heat. Sauté the chicken pieces in batches, so as not to overcrowd the pan. Cook until browned, but not completely cooked through, 4-5 min total. Transfer the chicken to a plate and keep it warm in the oven.
  3. Pour the remaining oil into the pan, then add the onion and peppers. Cook over medium-high heat, tossing often, until they begin to brown and soften, about 5 min. Add the garlic then cook until fragrant, about 1 min. Season with salt and pepper.
  4. Pour in the water, soy sauce, and vinegar. Put the chicken pieces back into the pan. Cook, with tossing, until the chicken is cooked through, about 3-4 min. Remove the pan from the heat, stir in the basil leaves, adjust the seasoning then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




8 g

13 %

Saturated 1 g
+ Trans 0.1 g

5 %


55 mg


310 mg

13 %


18 g

6 %


2 g

8 %


5 g


24 g

Vitamin A

30 %

Vitamin C

270 %


4 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Calories, Saturated Fat, Sodium
Source of :
Folacin, Iron, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Good source of :
Magnesium, Phosphorus, Potassium
Excellent source of :
Niacin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Halal | Kosher | Low Calorie | Low Saturated Fat | Low Sodium | Sauté/Stir Fry | Asian

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