Rachael Ray Basil, Chili and Garlic Chicken

Total Time
4hrs 33mins
Prep 15 mins
Cook 4 hrs 18 mins

Thai Chicken

Ingredients Nutrition


  1. In small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar, set aside.
  2. In a large pot of boiling, salted water, cook the rice noodles al dente. Drain and set aside.
  3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes Transfer the mixture to a bowl and set aside.
  4. Add the remaining 1 tablespoons oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.


Most Helpful

Tasty noodles! Authentic flavor with fish sauce. I doubled the sauce and added no water at all.

rosslare October 12, 2012

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