Spicy Thai Chicken

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
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

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.

Around the Web