Chicken, Basil, and Peanut Stir-Fry

1. 1

   PREP: Cut chicken breast into strips about 2 inches long and 1/2 inch wide.

2. 2

   Cut out and discard membrane and seeds of red pepper; cut pepper into 1/2-inch dice.

3. 3

   Thinly slice shallot crosswise; you should have about 1/3 cup.

4. 4

   Cut jalapeno into thin rings; do not remove seeds.

5. 5

   Heat 1 tablespoon oil in large skillet over high heat.

6. 6

   Add chicken and cook, stirring almost constantly, until lightly browned and cooked through, about 5 minutes.

7. 7

   Transfer chicken to a plate.

8. 8

   Add remaining tablespoon oil to skillet and heat over high heat.

9. 9

   Add red pepper and jalapeno and cook, stirring almost constantly, until red pepper begins to soften, about 1 minute.

10. 10

    Add shallot and stir until it softens, about 30 seconds.

11. 11

    Return chicken to skillet.

12. 12

    Add basil and soy sauce.

13. 13

    Cook, stirring almost constantly, until basil wilts, about 1 minute.

14. 14

    Stir in peanuts.

15. 15

    Serve hot, spooned over the rice.

16. 16

    Variation

17. 17

    Add 2 garlic cloves, thinly sliced, to the skillet with the shallots.

* Per serving · 4 servings · Values may vary.

No additional tips available.