Ingredients:
2 cups uncooked jasmine rice
4 chicken breasts, sliced into strips
2 red bell peppers, sliced in long strips
1 yellow bell peppers, sliced in long strips
1 onions, sliced in long thin strips
5 cloves fresh garlic, minced
2 tablespoons crushed red pepper flakes
2 -3 tablespoons red pepper infused olive oil
20 leaves fresh sweet basil
Directions:
Prepare jasmine rice according to package directions.
In a large wok, heat oil until its very hot.
Sprinkle red pepper flakes in and add chicken.
Be very careful not to let the red pepper flakes scorch! Trust me, this was learned the hard way.
Cook chicken until it is no longer pink.
Add garlic, onion, and bell peppers.
Cook until the onions and bell peppers are cooked but still have some crispness. You don’t want them to be too soft.
Stir frequently.
Remove wok from heat. Add cleaned fresh basil leaves by tearing into pieces and removing stems.
Serve over jasmine rice and enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 45 min.