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Spicy Thai Chicken Recipe

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This recipe for Spicy Thai Chicken is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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