This Spicy Chicken and Basil Stir Fry is bold, fresh, and fast — perfect for a weeknight when you want something bright, satisfying, and Whole30-friendly. The dish balances heat from jalapeño and fish sauce umami with the aromatic lift of fresh basil. It comes together in around 30 minutes and makes a great main for four people. If you enjoy layered savory flavors and crisp-tender vegetables, this stir fry should be on your regular rotation.
- 4 organic boneless, skinless chicken breasts, cut across the grain into thin strips
- 8 green onions, ends removed and cut into 2 inch lengths
- 1 red bell pepper, sliced 1/4 inch wide (seeds and core removed)
- 2 cups loosely packed basil leaves
- 1 jalapeño, sliced in half lengthwise and remove seeds, then slice thinly
- 4 cloves garlic, thinly sliced
- 1/2 cup chicken broth
- 2 tbsp. fresh lime juice
- 3 tbsp. red boat fish sauce
- 1 tsp. arrowroot starch
- 2 tbsp. olive
- kosher salt and black pepper, to taste
- In a small bowl, whisk together the chicken broth, fish sauce, and lime juice. Stir in the arrowroot starch until fully dissolved; set the sauce aside while you prepare the other ingredients.
- Heat a wok or a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the sliced red bell pepper and stir-fry for about 2 minutes until it begins to soften but still retains some crunch.
- Add the jalapeño halves (sliced thin) and the chicken strips. Season with kosher salt and black pepper immediately after adding the chicken. Stir-fry until the chicken turns opaque and is nearly cooked through, roughly 4–5 minutes depending on thickness.
- Toss in the green onions and the thinly sliced garlic. Continue stir-frying for another 2 minutes to release the garlic’s aroma and warm the scallions.
- Give the reserved sauce a quick whisk to reincorporate the arrowroot, then pour it into the pan. Bring the liquid to a boil and let it simmer until reduced by about half, around 3 minutes; this will thicken and coat the chicken and vegetables.
- Remove the pan from the heat and fold in the basil leaves, stirring just until they are wilted and fragrant.
- Serve the stir fry immediately while hot, spooning the glossy sauce over the chicken and vegetables.
This stir fry is naturally adaptable: for a lower-carb meal, serve it over cauliflower rice or zucchini noodles; for a heartier plate, pair it with steamed jasmine rice. Adjust the heat by leaving in a few jalapeño seeds or removing them entirely. If you prefer a more deeply caramelized flavor, let the chicken brown a little longer before adding the green onions.
To save time, slice the chicken and prep the vegetables ahead of time and store them in airtight containers in the refrigerator for up to one day. Leftovers keep well refrigerated for 2–3 days; reheat gently on the stove so the basil doesn’t overcook.
Small swaps: swap lime for lemon if you don’t have lime on hand, or use tamari instead of fish sauce for a different savory profile (note: that changes the flavor but keeps the dish umami-forward).