Spicy Chicken With Peppers and Basil

READY IN: 45mins
Recipe by ElleFirebrand

Courtesy of Rachael Ray, this recipe from Foodnetwork.com uses classic Thai flavors. Here for safe keeping/nutritional assessment.

Top Review by Susie D

The color in this recipe makes the plate a delight and is ready quickly. I had one red & one yellow pepper on hand so used them.We enjoyed the garlicky, salty sauce. I also included the fish sauce, but was too faint of heart to add 1/2 tsp crushed pepper flakes and more hot sauce. I served scrachai at the table instead. Thank you for sharing the recipe!

Ingredients Nutrition


  1. Place rice on the stovetop to cook, according to package directions.
  2. 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.
  3. When the rice is 6 or 7 minutes away from being done, begin your stir fry.
  4. Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking 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.
  5. Serve chicken and peppers with prepared rice, salad with peanut dressing.

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