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Spicy Chicken with Peppers and Basil (Rachael Ray) Recipe

Spicy Chicken with Peppers and Basil (Rachael Ray) Recipe

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Spicy Chicken with Peppers and Basil (Rachael Ray)

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Ingredients:

Serving

2 cups jasmine rice, prepared to directions on the package
1 1/2 lb boneless, skinless chicken breast
1 tbsp (1 turn around the pan ) wok or light colored oil
1 tbsp hot chile oil
1/2 to 1 tsp crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tbsp (2 turns around the pan in thin stream or 2 splashes) fish sauce
20 leaves fresh sweet basil , torn
serving suggestion : thai salad with peanut dressing , recipe follows
3 tbsp chunky style peanut butter
2 tbsp light oil , vegetable or canola
1 tbsp dark soy sauce
2 tbsp (2 splashes ) rice wine vinegar
1 tsp sugar
1/4 tsp (2 pinches) cayenne pepper
1 small head iceberg lettuce, shredded
2 cups fresh bean spouts
2 carrots, grated or peeled into curls with a vegetable peeler

Directions:

Place rice on the stovetop to cook.
Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
When the rice is 6 or 7 minutes away from being done, begin your stir fry.
Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
Serve chicken and peppers with prepared rice, salad with peanut dressing.
Thai Salad with Peanut Dressing:
Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	742.09 Kcal (3107 kJ)
Calories from fat	105.57 Kcal
		% Daily Value*
Total Fat	11.73g	18%
Cholesterol	101.16mg	34%
Sodium	900.53mg	38%
Potassium	987.17mg	21%
Total Carbs	112.81g	38%
Sugars	9.24g	37%
Dietary Fiber	4.26g	17%
Protein	45.84g	92%
Vitamin C	72.5mg	121%
Vitamin A	2.1mg	70%
Iron	27.9mg	155%
Calcium	68mg	7%

Amount Per 100 g
Calories	128.6 Kcal (538 kJ)
Calories from fat	18.29 Kcal
		% Daily Value*
Total Fat	2.03g	18%
Cholesterol	17.53mg	34%
Sodium	156.06mg	38%
Potassium	171.08mg	21%
Total Carbs	19.55g	38%
Sugars	1.6g	37%
Dietary Fiber	0.74g	17%
Protein	7.94g	92%
Vitamin C	12.6mg	121%
Vitamin A	0.4mg	70%
Iron	4.8mg	155%
Calcium	11.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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