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. 


  • 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.


  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.



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


  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 […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: