Spicy Chicken With Peppers and Sweet Basil

A community recipe by burnt fingers

Not tested or verified by Nigella.com

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Introduction

This is a fast dish to prepare and I enjoy this speedy 'Thai-syle' meal. Although this feeds four, while one can freeze down the left-overs... the salad will have to be remade.

Ingredients

Serves: 2-3

For the Spicy Chicken

rice
1 pound boneless chicken breasts (skinless and plump)
olive oil
1 tablespoon hot chilli oil
1 teaspoon red pepper flakes
1 medium thinly sliced onion
2 medium red bell peppers (seeded and thinly sliced)
4 cloves chopped garlic
2 tablespoons thai fish sauce (nam pla)
20 basil leaves (sweet basil, torn)

For the Thai Salad With Peanut Dressing

3 tablespoons crunchy peanut butter
2 tablespoons vegetable oil (or groundnut oil)
1 tablespoon dark soy sauce (to taste)
2 tablespoons rice wine vinegar
1 teaspoon sugar
2 pinches of cayenne pepper
1 small shredded iceberg lettuce
1 pound fresh bean sprouts
2 grated carrots (or peeled into curls with a vegetable peeling tool)

Method

Spicy Chicken With Peppers and Sweet Basil is a community recipe submitted by burnt fingers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place rice on the stove to cook.

Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces, and then set chicken aside. When the rice is 6 or 7 minutes away from being done, begin your stir fry.

Heat a wok or large non-stick frying pan over high heat with a tablespoon of olive oil, when the pan is smoking, and hot-chilli oil, sprinkle in crushed pepper flakes.

Add chicken and stir and fry 2 minutes. Then 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 leaves wilts.

Serve chicken and peppers with prepared rice, salad with peanut dressing, recipe under...