Rachael Ray Basil, Chili And Garlic Chicken Recipe

Name: Rachael Ray Basil, Chili And Garlic Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fish sauce; 2 tablespoons soy sauce; 4 teaspoons sugar; 2 teaspoons crushed red pepper flakes (use less for a not so hot meal); 1/2 lb thin asian rice noodles or 1/2 lb vermicelli; 3 tablespoons vegetable oil; 1/2 cup thinly sliced onion, plus; 1 cup finely chopped onion; 8 garlic cloves, finely chopped; 1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces; 1 cup chopped fresh basil leaf

Servings: persons

2 tablespoons fish sauce
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons crushed red pepper flakes (use less for a not so hot meal)
1/2 lb thin asian rice noodles or 1/2 lb vermicelli
3 tablespoons vegetable oil
1/2 cup thinly sliced onion, plus
1 cup finely chopped onion
8 garlic cloves, finely chopped
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 cup chopped fresh basil leaf

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.

962

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons fish sauce, 2 tablespoons soy sauce, 4 teaspoons sugar, 2 teaspoons crushed red pepper flakes (use less for a not so hot meal), and more.

Yes, Rachael Ray Basil, Chili And Garlic Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray Basil, Chili And Garlic Chicken

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