Spicy Thai Chicken
I have a current fascination/love of Thai food. This dish was the third Thai dish I'd eaten in five days. And it was good. Really good. It was a saltier Thai dish, definitely not as sweet as Coconut Chicken Curry Soup or Thai Chicken Peanut Noodles, and it had the perfect amount of spice. It was really quick to make too, which is always a plus!
I bookmarked this recipe in my Google reader a long time ago, and when I was searching recipes that used fresh basil (I just bought a basil plant...let's hope it lives), it popped up. It's originally from Rachael Ray, and I found it on Taste and Tell. I'm sad I didn't make this sooner! Here's the recipe with my tweaks.
Spicy Thai Chicken
Ingredients:
1 Tbsp vegetable oil or peanut oil
1 Tbsp Asian hot chili oil (I didn't have this, so I just added a few shakes of crushed red pepper and cayenne near the end)
1 1/2 lbs chicken breasts (I used 12 chicken tenders)
1 onion, sliced thin (I used half a red onion and half a yellow, that's what I had)
1 red bell pepper, diced
4 cloves of garlic, minced
Two handfuls of snow peas, cut
Other veggies (bean sprouts, broccoli, etc)
1 tsp black pepper
1/4 cup soy sauce (next time I'd use reduced-sodium, this dish is pretty salty)
1 tsp Thai fish sauce*
A couple handfuls of fresh basil, chopped (I just bought a basil plant, buying that much fresh basil would be expensive! You could use less, but don't use dried!)
Salted peanuts, chopped, for garnishing
Cilantro, chopped, for garnishing
Rice
Directions:
Start rice. Heat oil(s) in a large skillet over medium high heat. Cut chicken into bite-sized pieces. Add chicken and stir fry until golden, 2 to 3 minutes. Push chicken off to the sides of the skillet and add onions and peppers to the center of the pan. Stir-fry 2 to 3 minutes, then combine with meat.
Add the pepper, garlic, bean sprouts (if using), snow peas, and other veggies. Stir a minute and then add soy sauce and fish sauce (and crushed red pepper flakes and cayenne if not using chili oil). Adjust seasonings to taste and wilt in basil.
Remove from heat and serve over rice. Garnish with chopped peanuts and cilantro.
Serves 4.
*You can find fish sauce in the Asian foods aisle of the grocery store. WARNING: Do NOT smell it when you open it. It smells nasty, but just a little in a dish adds a lot of flavor and depth! And don't worry, it doesn't taste fishy.
I bookmarked this recipe in my Google reader a long time ago, and when I was searching recipes that used fresh basil (I just bought a basil plant...let's hope it lives), it popped up. It's originally from Rachael Ray, and I found it on Taste and Tell. I'm sad I didn't make this sooner! Here's the recipe with my tweaks.
Spicy Thai Chicken
Ingredients:
1 Tbsp vegetable oil or peanut oil
1 Tbsp Asian hot chili oil (I didn't have this, so I just added a few shakes of crushed red pepper and cayenne near the end)
1 1/2 lbs chicken breasts (I used 12 chicken tenders)
1 onion, sliced thin (I used half a red onion and half a yellow, that's what I had)
1 red bell pepper, diced
4 cloves of garlic, minced
Two handfuls of snow peas, cut
Other veggies (bean sprouts, broccoli, etc)
1 tsp black pepper
1/4 cup soy sauce (next time I'd use reduced-sodium, this dish is pretty salty)
1 tsp Thai fish sauce*
A couple handfuls of fresh basil, chopped (I just bought a basil plant, buying that much fresh basil would be expensive! You could use less, but don't use dried!)
Salted peanuts, chopped, for garnishing
Cilantro, chopped, for garnishing
Rice
Directions:
Start rice. Heat oil(s) in a large skillet over medium high heat. Cut chicken into bite-sized pieces. Add chicken and stir fry until golden, 2 to 3 minutes. Push chicken off to the sides of the skillet and add onions and peppers to the center of the pan. Stir-fry 2 to 3 minutes, then combine with meat.
Add the pepper, garlic, bean sprouts (if using), snow peas, and other veggies. Stir a minute and then add soy sauce and fish sauce (and crushed red pepper flakes and cayenne if not using chili oil). Adjust seasonings to taste and wilt in basil.
Remove from heat and serve over rice. Garnish with chopped peanuts and cilantro.
Serves 4.
*You can find fish sauce in the Asian foods aisle of the grocery store. WARNING: Do NOT smell it when you open it. It smells nasty, but just a little in a dish adds a lot of flavor and depth! And don't worry, it doesn't taste fishy.
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