Spicy Chicken with Peppers and Basil Recipe

Name: Spicy Chicken with Peppers and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups jasmine rice, prepared to directions on the package; 1 1/2 pounds boneless, skinless chicken breast; 1 tablespoon (1 turn around the pan) wok or light colored oil; 1 tablespoon hot chile oil; 1/2 to 1 teaspoon crushed red pepper flakes; 1 small to medium onion, thinly sliced; 2 red bell peppers, seeded and thinly sliced; 4 cloves garlic, chopped; 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce; 20 leaves fresh sweet basil, torn; Serving suggestion: Thai Salad with Peanut Dressing, recipe follows; 3 tablespoons chunky style peanut butter; 2 tablespoons light oil, vegetable or canola; 1 tablespoon dark soy sauce, a splash; 2 tablespoons (2 splashes) rice wine vinegar; 1 teaspoon sugar; 1/4 teaspoon (2 pinches) cayenne pepper; 1 small head Iceberg lettuce, shredded; 2 cups fresh bean spouts; 2 carrots, grated or peeled into curls with a vegetable peeler

Servings: persons

2 cups jasmine rice, prepared to directions on the package
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon (1 turn around the pan) wok or light colored oil
1 tablespoon hot chile oil
1/2 to 1 teaspoon crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
20 leaves fresh sweet basil, torn
Serving suggestion: Thai Salad with Peanut Dressing, recipe follows
3 tablespoons chunky style peanut butter
2 tablespoons light oil, vegetable or canola
1 tablespoon dark soy sauce, a splash
2 tablespoons (2 splashes) rice wine vinegar
1 teaspoon sugar
1/4 teaspoon (2 pinches) cayenne pepper
1 small head Iceberg lettuce, shredded
2 cups fresh bean spouts
2 carrots, grated or peeled into curls with a vegetable peeler

1
Place rice on the stovetop to cook.
2
Cut chicken on an angle across the breast into thin strips.
3
Cut strips across into bite size pieces.
4
Set chicken aside.
5
Wash hands and cutting board.
6
When the rice is 6 or 7 minutes away from being done, begin your stir fry.
7
Heat a wok, wok shaped skillet, or large nonstick skillet over high heat.
8
When the pan smokes, add wok or light cooking oil, and hot chile oil.
9
Sprinkle in crushed pepper flakes.
10
Add chicken and stir fry 2 minutes.
11
Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes.
12
Add fish sauce.
13
Remove the pan from heat and add basil.
14
Toss chicken dish until basil wilts.
15
Serve chicken and peppers with prepared rice, salad with peanut dressing.
16
Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften.
17
Transfer peanut butter to a bowl.
18
Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
19
Pile lettuce, bean spouts, and carrots on a serving platter.
20
Drizzle liberally with peanut dressing and serve.
21
Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy

983

kcal

Calories

Fat

103

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 2 cups jasmine rice, prepared to directions on the package, 1 1/2 pounds boneless, skinless chicken breast, 1 tablespoon (1 turn around the pan) wok or light colored oil, 1 tablespoon hot chile oil, and more.

Yes, Spicy Chicken with Peppers and Basil falls under the Meat & Poultry 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.

Spicy Chicken with Peppers and Basil

How did you like this recipe?

Frequently Asked Questions