Spicy Chicken w/ Peppers & Basil

When I first started watching the food channel, Rachael Ray was one of the biggest food personalities and you know she is the queen of "30 minute meals". This recipe was featured on one episode and it definitely doesn't disappoint.

This is one of the first recipes I added to my collection a few years ago, when I first started "cooking". It quickly became a household favorite as Mr. Foodie frequently requested this dish. It is a great weeknight dinner, when time is short and energy is low. Simple to make, intensely flavorful and takes only 15-20 minutes. The cook time even includes the jasmine rice to serve along side the chicken and peppers. You can't ask for a better combination to make this a must have meal.

And after you read the recipe, you'll see the ingredient list also includes the use of fish sauce. For those of you (JPA & TCW) following along and who have made Take-Out Chicken, you now have another use for the ingredient I suggested you purchase and add to your pantry... ;)

Spicy Chicken w/ Peppers and Basil
4 servings
Printable Recipe

2 cups jasmine rice, prepared to directions on the package
1 ½ pounds boneless, skinless chicken breast
1 tablespoon canola or vegetable oil
1 tablespoon hot chile oil
1 teaspoon crushed red pepper flakes
1 medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, minced
2 tablespoons fish sauce
10-15 fresh sweet basil, torn

Cook rice on stovetop according to directions on package
Rinse chicken and cut breasts into thin strips. Again cut chicken strips into bite sized pieces. Season chicken with season salt and pepper (I am s really big fan of Lawrys seasoning salt and using it on chicken before cooking it). Set aside

When the rice is half-way done, begin stir fry

Heat wok or large nonstick skillet over high heat. When the pan begins to smoke, add the canola and hot chile oil. Sprinkle in the crushed red pepper flakes. Add the chicken and stir fry for 5 minutes, until the chicken is almost cooked through. Add the onions, red bell peppers and garlic and stir fry for 1-2 minutes, until the onions and bell pepper begin to wilt. Add the fish sauce and stir together. Remove the pan from heat and add basil. Toss the dish until the basil wilts.

Serve chicken and peppers with prepared rice.

adapted by Rachael Ray

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