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There’s something satisfying about stepping into the garden and bringing fresh ingredients straight to the kitchen. This Cast Iron Thai Basil Chicken with Garden Peppers celebrates the flavors of summer with fresh basil, green bell pepper, and jalapeños harvested right from the garden.

Combined with tender chicken and a simple savory sauce, this easy skillet meal comes together in about 30 minutes and proves that garden-to-table cooking doesn’t have to be complicated. Whether you’re harvesting a handful of peppers or looking for a new way to use fresh basil, this cast iron dinner delivers big flavor with simple ingredients.

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https://video.wixstatic.com/video/a44a5b_1d969b8b63ae4e3189971be9217690f1/1080p/mp4/file.mp4

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Tools from the Kitchen:

• Cast iron skillet

• Cutting board

• Chef’s knife

• Measuring spoons

• Mixing bowl

• Wooden spatula

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Ingredients:

For the Chicken

• 1 lb boneless skinless chicken breast, sliced into strips

• 1 tablespoon vegetable oil

• 1 small green bell pepper, sliced

• 2 small jalapeños, sliced

• 1 cup diced onion

• 3 garlic cloves, minced

• 1/2 cup fresh basil, roughly chopped

• 1 tablespoon lemon juice

For the Sauce

• 3 tablespoons hoisin sauce

• 1 tablespoon soy sauce

• 1 teaspoon Worcestershire sauce

• 1 1/4 tablespoons sugar

• 1 1/4 tablespoons water

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Prepare:

1. In a small bowl, whisk together hoisin sauce, soy sauce, Worcestershire sauce, sugar, and water. Set aside.

2. Heat vegetable oil in a cast iron skillet over medium-high heat.

3. Add chicken strips and cook until lightly browned and nearly cooked through. Remove to a plate.

4. Add diced onion, green bell pepper, and jalapeños to the skillet. Cook 4–5 minutes until vegetables begin to soften.

5. Stir in minced garlic and cook for 30 seconds until fragrant.

6. Return chicken to the skillet.

7. Pour sauce over the chicken and vegetables. Stir well and cook 1–2 minutes until everything is coated and the sauce thickens slightly.

8. Remove from heat and stir in fresh basil and lemon juice.

9. Serve immediately over rice, bulgur, or noodles.

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Notes from the Kitchen:

• This recipe was inspired by a summer garden harvest and built around fresh basil and peppers picked the same day.

• Garden-grown jalapeños can vary in heat, so adjust to your family’s preference.

• Fresh basil added at the end keeps its bright flavor and aroma.

• Cast iron gives the chicken beautiful color and helps develop flavor throughout the dish.

• Serve over rice, bulgur, or noodles for an easy garden-to-table supper.

• This recipe is a great way to use small harvests when the garden starts producing peppers faster than you can keep up.

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