Basil Chicken Pepper Rice

Name: Basil Chicken Pepper Rice
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 280 g Boneless chicken breast; 180 g Bell pepper; 18 g Fresh basil; 140 g Uncooked white rice; 25 ml Soy sauce; 15 ml Olive oil; 280 ml Water

Bell pepper and basil give chicken over rice a fresh, aromatic finish. Thin pepper slices can cook alongside small chicken pieces, but the chicken still needs its own temperature check. Let the rice cook while you prepare the topping, then fold in basil just before serving rather than simmering it for the whole time.

Minced chicken stir-fried with basil leaves and sliced red chilli in a black pan. — Representative photograph · Chicken and basil stir-fry by jules · Source · CC BY 2.0. Cropped to the food serving; resized without enlargement and compressed as WebP; responsive sizes are derivatives of this same photograph. Representative chicken and basil stir-fry. The source uses minced chicken rather than breast pieces, with a different pepper garnish. The rice accompaniment is outside the crop. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 12 min · Cook time: 25 min · Total time: 37 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

Use a food thermometer to check that chicken reaches 74°C (165°F).

Official U.S. cooking temperature guidance

Ingredients

280 g Boneless chicken breast
180 g Bell pepper
18 g Fresh basil
140 g Uncooked white rice
25 ml Soy sauce
15 ml Olive oil
280 ml Water

Allergens listed for these ingredients · Soy, Wheat. Check package labels.

Step-by-Step Instructions

Cook rice with measured water according to its packet. Slice peppers and cut chicken into small pieces on a separate board.
Stir-fry chicken in oil, then add peppers and soy sauce. Cook until peppers are tender and chicken reaches 74°C.
Fold in torn basil just before serving the chicken and peppers over rice.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep fresh basil for the brief final toss. Dried basil has a more concentrated, different aroma; this recipe does not specify a gram-for-gram replacement.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.