Photo: Spicy Chicken with Peppers and Basil Recipe
Ingredients
- 2 cups jasmine rice, prepared to directions on the package
- 1 1/2 pounds boneless, skinless chicken breast
- 1 tablespoon (1 turn around the pan) wok or light colored oil
- 1 tablespoon hot chile oil
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 small to medium onion, thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 4 cloves garlic, chopped
- 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
- 20 leaves fresh sweet basil, torn
- Serving suggestion: Thai Salad with Peanut Dressing, recipe follows
Directions
Place rice on the stovetop to cook.
Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
When the rice is 6 or 7 minutes away from being done, begin your stir fry.
Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
Serve chicken and peppers with prepared rice, salad with peanut dressing.
Thai Salad with Peanut Dressing:
- 3 tablespoons chunky style peanut butter
- 2 tablespoons light oil, vegetable or canola
- 1 tablespoon dark soy sauce, a splash
- 2 tablespoons (2 splashes) rice wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon (2 pinches) cayenne pepper
- 1 small head Iceberg lettuce, shredded
- 2 cups fresh bean spouts
- 2 carrots, grated or peeled into curls with a vegetable peeler
Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy
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By tmckean
Los Feliz, LA, CA
on April 19, 2012
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The basil chicken is delicious! I didn't add the fish sauce and I also didn't have chili oil, but I substituted it with Sriracha and olive oil mixed. We also added jalapenos and a splash of soy sauce. Came out so yummy and healthy tasting! We will definitely make this again!
By anjiebrigg_8789151
Willingboro, NJ
on January 08, 2012
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This was recipe was easy and tasty. I love onion's so added more onions than red bell peppers.
By miss_amanda_p
covina, CA
on July 01, 2011
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After reading a few of the reviews below, I was hesitant to try this recipe. I decided to give it a whirl and absolutely loved it! The recipe is exactly like the basil chicken at our favorite Thai place. My picky children even loved it! When my "meat and potato" kids devour a dish like this, I know its a winner!
I drained a bit of the liquid from the wok and added some flour for a glaze. YUMMY!
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