Thai Chicken with Sweet n Hot Peppers Recipe
We’re doing Make Your Own Take Out — it’s really kind of a classic. It’s Thai-style chicken with hot and sweet peppers and lots of Thai basil and Thai mint and served with jasmine rice.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
Sauce
- 3/4 cup chicken bone broth or stock
- About 3 tablespoons oyster sauce
- 3 tablespoons light brown sugar or sugar
- 1 1/2 tablespoons fish sauce
- About 1 tablespoon each dark and light soy sauce or 3 tablespoons Tamari or soy sauce of choice
- Juice of 1 lime
Chicken and Peppers
- 3 tablespoons high temp cooking oil such as peanut or safflower oil
- 1 ¼-1 ½ pounds boneless, skinless chicken breast or thighs, for breast, halve horizontally then thinly slice, for thighs trim and thinly slice
- Salt and white pepper
- 3 sweet peppers, red field peppers, stemmed, seeded and quartered, sliced
- 1 large onion, white or red, thinly sliced
- 4-5 fresh or dry Thai chilies, thinly sliced
- 1 large jalapeno, halved, seeded and sliced /Serrano pepper
- 4 large cloves garlic, thinly sliced
- 1 ½ inches fresh ginger, cut into thin matchsticks
- 1 bunch Thai basil leaves or a fat handful basil tops, picked from stems and torn or chiffonade
- 1 cup Thai mint, stripped from stems, chopped
Serve with Jasmine rice, prepared to package directions cooked in broth or water.
Directions
Whisk up sauce ingredients in a medium bowl.
Heat oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan. Add chicken in a single layer and brown, season with a little salt and white pepper, remove and reserve. Add another tablespoon, one turn of the pan, add the sweet peppers and onions, toss 2-3 minutes, add chilies, garlic and ginger, toss again, add sauce and thicken a minute or 2. Add chicken back to pan. Wilt basil and mint into the dish and remove from heat.
Top rice with chicken in shallow bowls and serve.
