Ingredients
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2 cups jasmine rice, prepared to directions on the package
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1 1/2 lbs boneless skinless chicken breasts
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1 tablespoon canola oil
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hot sauce, to taste
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1/2-1 teaspoon crushed red pepper flakes
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1 medium onion, thinly sliced
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4 garlic cloves, chopped
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2 tablespoons fish sauce
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2 red bell peppers, seeded and thinly sliced
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20 fresh basil leaves, torn
Instructions
- Place rice on the stovetop to cook, according to package directions.
- 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. 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.