How To Make Thai Chicken With Basil & Peppers | Rachael Ray
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
This classic Thai chicken take-out is one Rach also prepares for her vegetarian mom using eggplant, which also goes great with basil and peppers.
"I have made this dish all year long and my mom has enjoyed it with eggplant planks instead of sliced chicken," Rach says, about her mom Elsa who went vegetarian last year. "We have had to MYOTO (translation: make your own takeout) for a while now, but as of late we have made a few discoveries for a tasty pick-up."
Rach likes to serve this with jasmine rice, prepared to package directions in broth or water, and a Thai-tini, courtesy of her husband John.
- About 1 tablespoon oyster sauce
- About 1½ tablespoons each dark and light soy sauce (or 3 tablespoons tamari or soy sauce of choice)
- 1 tablespoon fish sauce
- 3 tablespoons light brown sugar or granulated sugar
- ½ cup chicken bone broth or stock
- 3 tablespoons high-temp cooking oil, such as peanut or safflower
- 1¼ to 1½ pounds boneless, skinless chicken breasts or thighs (for breasts: halve horizontally then thinly slice; for thighs: trim and dice or thinly slice)
- 2 large or 3 medium sweet peppers, red or red and green combined, seeded and sliced (about 3 cups)
- 4 to 5 Thai chilies, or 1 red chili or jalapeño/Serrano pepper, finely chopped or thinly sliced
- 4 large shallots, peeled and thinly sliced lengthwise (or 1 red onion, quartered and thinly sliced)
- 4 large cloves garlic, thinly sliced or chopped
- 1½ inches fresh ginger, peeled and chopped, grated or cut into small thin matchsticks
- 1 cup Thai basil leaves or a handful basil tops, torn
- ½ cup Thai mint or a handful of mint, stripped from stems, coarsely chopped
For the sauce, whisk up ingredients in medium bowl.
For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan. Add chicken in single layer and brown, then remove and reserve. Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2. Wilt basil and mint into the dish and remove from heat.
Top rice with chicken and peppers with basil in shallow bowls and serve.