Tuesday, May 17, 2011

Spicy Chicken with Peppers & Basil

Happy May!  Can you believe we're already to the half-way point of May?!  Before you know it, it'll be 4th of July.  Where does the time go?!

Back in February, I made a recipe that called for fresh basil.  And, of course, all I could find was a gigantor package of fresh basil at the store, so the hunt for recipes that included basil was on!  I told the hubs it was his responsibility to find a recipe and low and behold, we actually came up with the same one (but don't tell him I looked for a recipe, too, because he'll say I didn't have faith in him).  Thanks to Food Network, I get to share this great recipe with all of you!

Spicy Chicken with Peppers and Basil
2 cups Jasmine rice, prepared to directions on the package
1 1/2 pounds boneless, skinless chicken breast
1 Tbsp wok or light colored oil
1 Tbsp hot chile oil
1/2 to 1 tsp crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 Tbsp fish sauce
20 leaves fresh sweet basil, torn

Place rice on the stove top 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 red 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.

Very colorful and easy to make!  I can guarantee that it was easy to make because as a rule, the hubs does not make things that require a recipe.  And I don't remember actually making this, so it's a good chance he made it.  It was not too spicy, but my kids probably would've thought it was too spicy for them.  The nice thing about this recipe is that you can make it as spicy or as bland as you want.

Happy eating!

1 comment:

Min said...

How funny that I'm reading this post, and look, it IS REALLY almost the 4th of July! Actually it's the 3rd. Anyway, I never told you how good this recipe looks. I'm glad Chaya just made it for Taste & Create to remind me about it. Thanks for contributing!

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