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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Modified from Rachael Ray's recipe. Ingredients:
1 1/2 cups jasmine rice |
1 tablespoon peanut oil |
1 tablespoon asian hot chili oil |
1 1/2 lbs chicken breasts |
1 onion |
1 red bell pepper, julienned |
1 green bell pepper, julienned |
4 garlic cloves |
2 cups fresh bean sprouts |
1 teaspoon coarse black pepper |
1/4 cup tamari (dark soy sauce) |
cilantro |
Directions:
1. Start rice according to package directions.
2. Heat oils in large non-stick skillet or wok over high heat. Cut chicken into thin strips and chop into bite-sized pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir-fry 2-3 minutes, then combine with meat.
3. Add the garlic and peppers, stir 1 minute, then add soy sauce. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.
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