• 1 1/2 cups jasmine rice
  • 1 tablespoon light vegetable or peanut oil
  • 1 tablespoon Asian hot chili oil
  • 1 1/2 pounds chicken breasts
  • 1 onion
  • 2 red bell peppers
  • 4 cloves garlic
  • 2 cups fresh bean sprouts
  • 1 teaspoon coarse black pepper
  • 1/4 cup tamari (dark soy sauce)
  • A few dashes Thai fish sauce, about 1 teaspoon or so
  • 2 cups, about 40 leaves, fresh basil
  • 1/4 cup salted peanuts
  • A handful of cilantro


Serves: 4 servings


Start rice according to package directions. (For "jazzier" jasmine rice, try it Rachael's way!)

Heat oils in large non-stick skillet or wok over high heat. Cut chicken into thin strips and chop into bite-sized pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir-fry 2-3 minutes, then combine with meat.

Add the garlic, bean sprouts and pepper, stir 1 minute, then add soy and fish sauces. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.