Basil-flavoured Chicken and Pepper Stir-Fry

142 Reviews
98% would make this recipe again

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

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Preparation : 10 min Cooking : 15 min
240 calories/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] 0.2 g
ground pepper to taste [optional]
2 tbsp canola oil 30 mL
3 tbsp water 45 mL
1 1/2 tbsp soy sauce 23 mL
1 1/2 tbsp rice vinegar 23 mL
45 leaves fresh basil, larger leaves torn in half 22 g

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

per 1 serving (240 g)


% Daily Value




8 g

13 %

Saturated 0.9 g
+ Trans 0.1 g

5 %


60 mg


310 mg

13 %


18 g

6 %


2 g

8 %


5 g

Net Carbs

16 g


24 g

Vitamin A

34 %

Vitamin C

266 %


4 %


12 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 3
Fats 1 ½

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142 Reviews (138 with rating only) 98% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 01, 2008 | I would make this recipe again

It was delicious. I added a few things that I knew would compliment the dish such as fresh ginger and cashews.

Useful 14
april 07, 2010 | I would make this recipe again

Fantastic, easy recipe, I just used 3 chicken breasts, and put 3 tbsp of rice vinegar and 3 tbsp of Tamari sauce (sweeter soya sauce) rather than regular soya and I skipped on the basil leaves. Served with white rice and a salad... Yummy, yummy... kids loved it too!

Useful 2
Maralie L.
july 27, 2021 | I would make this recipe again

Useful 0

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