Ingredients:
2 cups jasmine rice, prepared to directions on the package
1 1/2 lbs boneless skinless chicken breasts
1 tablespoon canola oil
hot sauce, to taste
1/2-1 teaspoon crushed red pepper flakes
1 medium onions, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 garlic cloves, chopped
2 tablespoons fish sauce
20 fresh basil leaves, torn
Directions:
Place rice on the stovetop to cook, according to package directions.
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. 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.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.