Spicy Chicken With Peppers and Basil

5.0(6)

Courtesy of Rachael Ray, this recipe from Foodnetwork.com uses classic Thai flavors. Here for safe keeping/nutritional assessment.

by ElleFirebrand·published 2006-06-21

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One Dish Meal

Servings

(4–6)

Total time

45 min

prep 15 min

Calories / serving

605 kcal

Ingredients (10)

serves

2 cups jasmine rice, prepared to directions on the packagejasmine-rice
1 1/2 lbs boneless skinless chicken breastschicken-breast
1 tablespoon canola oilcanola-oil
hot sauce, to tastehot-sauce
1/2-1 teaspoon crushed red pepper flakes
1 medium onion, thinly slicedonion
2 red bell peppers, seeded and thinly slicedbell-pepper
4 garlic cloves, choppedgarlic
2 tablespoons fish saucefish-sauce
20 fresh basil leaves, tornbasil

Instructions (5 steps)

01Place rice on the stovetop to cook, according to package directions.
02Cut 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.
03When the rice is 6 or 7 minutes away from being done, begin your stir fry.
04

Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking 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.

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Rich recipe — supports nutrition-aware planning.