"Courtesy of Rachael Ray, this recipe from Foodnetwork.com uses classic Thai flavors. Here for safe keeping/nutritional assessment."
jasmine rice, prepared to directions on the package
1 1/2 lbs
boneless skinless chicken breasts
hot sauce, to taste
crushed red pepper flakes
onion, thinly sliced
red bell peppers, seeded and thinly sliced
garlic cloves, chopped
fresh basil leaves, torn
Place rice on the stovetop to cook, according to package directions.
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. 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, salad with peanut dressing.
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Spicy Chicken With Peppers and Basil (cont.)