"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Chicken with Peppers and Basil Recipe

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This recipe for Spicy Chicken with Peppers and Basil, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Withers
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. jasmine rice (prepare according to directions)
1-1/2 lbs. boneless, skinless chicken breast
1 tbl. olive oil
1 tbl. hot chile oil
1/2 to 1 tsp. red pepper flakes
1 small onion thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tbl. fish sauce
20 fresh basil leaves, torn

Directions:
Directions:
Cook rice according to its directions.
Cut chicken into thin strips, and then into bite sized pieces.
Heat a wok over high heat. When the pan smokes, add oil and hot chile oil. Sprinkle in red pepper flakes. Add chicken and stir fry until browned and cooked through. Add onions, peppers and garlic and stir fry for an additional 2 minutes. Add fish sauce. Remove from heat - add shredded basil and toss to coat.
Serve chicken over rice.

 

 

 

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