| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 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
Instructions
- Place rice on the stovetop 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 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.
- Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
- Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
- Preparation time: 10 minutes
- Cooking time: none
- Ease of preparation: easy
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1143 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 152 g |
| Dietary Fiber | 21 g |
| Sugar | 12 g |
| Protein | 74 g |
| Cholesterol | 124 mg |
| Sodium | 1059 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1143 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 152 g |
| Dietary Fiber | 21 g |
| Sugar | 12 g |
| Protein | 74 g |
| Cholesterol | 124 mg |
| Sodium | 1059 mg |
Reviews
This is a a great meal. It’s on rotation my family’s meal rotations. I’ve even served this when we had company over and it hasn’t failed me. Enjoy!
Very delicious totally recommend it. I followed the recipe. I didn’t have the thai peanut sauce ingrediants so I added soy sauce to the chicken. Made it several times with great taste.
Warning!!!!! If attempting this recipe, do not add the red pepper flakes to the hot oil. The result ends up being burned pepper flakes which begin to smoke and fill your whole house with spicy, throat burning smoke (essentially, pepper spray). This, I learned the hard way. Add the chile flakes later when you add the peppers and onions. Aside from the hazardous smoke, I found the recipe to be pretty bland. It was spicy, but not a lot of other flavor. I ended up having to add sirracha and some sweet/spicy chile dipping sauce and ginger to add some much, needed flavor.