Spicy Thai Chicken
Heather
ingredients
- 1 1/2 cups jasmine rice
- 1 tbsp light vegetable or peanut oil
- 1 tbsp Asian hot chili oil
- 1 1/2 lbs chicken breast
- 1 onion
- 2 red bell peppers
- 4 garlic cloves
- 2 cups fresh bean sprouts
- 1 tsp coarse black pepper
- 1/4 cup tamari (dark soy sauce)
- Few dashes Thai fish sauce, about 1 tsp or so
- 2 cups, about 40 leaves, fresh basil
- 1/4 cup salted peanuts
- Handful of cilantro
directions
- 1
Start rice.
- 2
Heat oils in large non-stick skillet or wok over high heat. Cut chicken into thin strips and chop into bite sized pieces. Add chicken and stir fry until golden brown 2-3 mins. Push chicken off to sides of skillet and add onions and peppers to the center of pan. Stir fry 2-3 mins then combine with meat. Add the garlic, bean sprouts and pepper, stir 1 minute, then add soy and fish sauces. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.
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