Spicy Thai Chicken
This Spicy Thai Chicken is a go-to every summer - a Thai inspired dish with chicken, bell peppers and lots of basil.
Servings 4 servings
Calories 436kcal
Ingredients
- 1 cup rice uncooked
- 1 tablespoon vegetable oil
- 1 1/2 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1 medium onion cut in half and thinly sliced into half moons
- 2 red bell peppers cut into strips
- 4 cloves garlic minced
- 1 teaspoon freshly ground pepper
- 1/4 cup tamari can substitute soy sauce
- 1 teaspoon fish sauce
- red pepper flakes to taste
- 2 cups lightly packed fresh basil
- 1/4 cup salted peanuts roughly chopped
- fresh cilantro
- Sriracha if desired
Instructions
- Cook the rice according to the package directions.
- Heat the vegetable oil in a large skillet over high heat. Add the chicken to hot oil and cook until no longer pink, 3-4 minutes.
- Add the onions and the bell pepper and continue to cook another 2-3 minutes.
- Add the garlic and pepper and continue to cook until fragrant, about 30 seconds.
- Stir in the tamari and the fish sauce. Add red pepper flakes to taste, (I use just a pinch when I’m feeding my family, but add a bit more when it’s just me), then wilt in the basil.
- Remove the chicken from the heat. Serve the chicken over the rice, topped with peanuts and cilantro. If more heat is desired, also serve with Sriracha.
Notes
adapted from The Rachael Ray Show
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
Serving: 1/4 of recipe | Calories: 436kcal | Carbohydrates: 30g | Protein: 44g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 98mg | Sodium: 1348mg | Fiber: 3g | Sugar: 4g