Rachael Ray Basil, Chili and Garlic Chicken |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Thai Chicken Ingredients:
2 tablespoons fish sauce |
2 tablespoons soy sauce |
4 teaspoons sugar |
2 teaspoons crushed red pepper flakes (use less for a not so hot meal) |
1/2 lb thin asian rice noodles or 1/2 lb vermicelli |
3 tablespoons vegetable oil |
1/2 cup thinly sliced onion, plus |
1 cup finely chopped onion |
8 garlic cloves, finely chopped |
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces |
1 cup chopped fresh basil leaf |
Directions:
1. In small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar, set aside.
2. In a large pot of boiling, salted water, cook the rice noodles al dente. Drain and set aside.
3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes Transfer the mixture to a bowl and set aside.
4. Add the remaining 1 tablespoons oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.
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