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Spicy Thai Chicken

Ingredients

  • 1 1/2 cups jasmine rice

  • 1 tablespoon light vegetable or peanut oil

  • 1 tablespoon Asian hot chili oil

  • 1 1/2 pounds chicken breasts

  • 1 onion

  • 2 red bell peppers

  • 4 cloves garlic

  • 2 cups fresh bean sprouts

  • 1 teaspoon coarse black pepper

  • 1/4 cup Tamari (dark soy sauce)

  • A few dashes Thai fish sauce (about 1 teaspoon)

  • 2 cups fresh basil (about 40 leaves)

  • 1/4 cup salted peanuts, chopped

  • A handful of cilantro

Preparation

Start rice according to package directions. 

While the oils are heating in a large, nonstick skillet or wok over high heat, cut chicken into bite-size pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir fry 2-3 minutes, then combine with meat.

Add the garlic, bean sprouts and pepper; stir 1 minute and then add the Tamari and fish sauce. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped peanuts and cilantro.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...