"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spicy Thai Chicken Recipe

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This recipe for Spicy Thai Chicken, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hodge
Added: Saturday, August 9, 2008


1 1/2 c. jasmine rice
1 tbsp. peanut oil
1 tbsp. Asian hot chili oil
1 1/2 lbs. chicken breasts, chopped into bite-sized pieces
1 onion, sliced thinly
2 red bell peppers, sliced thinly
4 cloves garlic, minced
2 c. fresh bean sprouts
1 tsp. freshly ground black pepper
1/4 c. tamari (dark soy sauce)
A few dashes Thai fish sauce, about 1 tsp. or so
2 c. (about 40 leaves) fresh basil
1/2 c. salted peanuts
Fresh cilantro

Cook rice according to package directions (or use recipe for jazzed up rice). Heat oils in a large nonstick skillet or wok over high heat. Add chicken and stir-fry until golden, about 2-3 minutes. Push chicken off to sides of 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 fresh ground black pepper, stir 1 minute, the add soy and fish sauces. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped peanuts and cilantro.

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