Spicy Chicken With Peppers And Basil

Recipe Ingredients

2 cups	320g / 11oz	Jasmine rice - prepared to
		Directions on the package
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breast
1 tablespoon	15ml	Wok or light colored oil
		= (1 turn around the pan)
1 tablespoon	15ml	Hot chile oil
1/2 teaspoon	2.5ml	Crushed red pepper flakes - (to 1)
1 teaspoon	5ml	To medium onion - thinly sliced (small)
2		Red bell peppers - seeded, and
		Thinly sliced
4		Garlic cloves - chopped
2 tablespoons	30ml	Fish sauce
		= (2 turns around pan in thin stream or 2
		Splashes)
20		Fresh sweet basil leaves - torn
		Serving Suggestion
		Thai Salad With Peanut Dressing - (see recipe)

Recipe Instructions

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 and Thai Salad With Peanut Dressing.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B01) - from the TV FOOD NETWORK

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