RR’s Basil, Chili, and garlic chicken

1 Mar

>RR’s Basil, Chili, and garlic chicken




You can almost never go wrong with a rachael ray recipe!  I’ve been making this one for awhile now.  Its pretty quick, has simple ingredients, and is really good!  The recipe calls for 2 teaspoons of crushed red pepper.  If you LOVE spicy food go for it!  If not, I would only put one in. 

Ingredients:

  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 4 teaspoons sugar
  • 2 teaspoons crushed red pepper
  • 1/2 pound thin Asian rice noodles or vermicelli pasta  (i used a whole package of rice noodles)
  • 3 tablespoons vegetable oil
  • 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion (i used one whole onion sliced, and one whole onion finely chopped)
  • 8 cloves garlic, finely chopped (about 3 tablespoons)  (i used about 12 cloves)
  • 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces  (i used 3.25lbs of chicken)
  • 1 cup torn fresh basil leaves (i used about 2 cups)
Swap it
Skip the chicken and try cooked shrimp instead.

Directions:

  1. In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.
  2. In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
  3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
  4. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.

 

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One Response to “RR’s Basil, Chili, and garlic chicken”

Trackbacks/Pingbacks

  1. husbands birthday! « ilonaskitchen - August 3, 2011

    […] is the husbands birthday — when i asked him what he wanted for his birthday dinner he chose basil, chili, garlic chicken  i didnt have any rice noodles so i served it over sushi rice.  i also doubled the sauce today […]

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