• Recipe Rewind – Spicy Thai Chicken

  Filed under Main Dishes - Chicken
  Sep 23
  I was talking to one of my sisters the other day, and she mentioned that she hadn’t had very good luck with the few Rachael Ray recipes she had tried. It’s funny, because there are only a handful of her recipes that I haven’t liked, and I’ve tried a lot of her recipes!! So I decided to go through what I had made to make a list of recipes I thought she should try. Before I even started looking through my past recipes, this recipe popped into my head. I had made it before, and I know at least one of my other sisters had tried it and loved it. And then I started craving it!! After pulling a couple of bell peppers from the garden, I decided that I should make this before the frost hits and I lose my basil plant, because buying this much basil any other time of year would break the bank!!

  A few changes I made this time, using what I had on hand:

  • I didn’t use the Asian chili oil because I didn’t have any. This made it so I lost the “spicy” aspect, so I just squirted on some Sriracha (which is what I did last time as well). But make sure if you do this to not use too much – that stuff is potent!
  • I used a red bell pepper and a yellow bell pepper. Bounty from the garden!
  • I left out the bean sprouts because I didn’t have any.

  Spicy Thai Chicken – see where I made it before here!
  from Rachael Ray

  Make 4 servings
  

  • 1 1/2 cups jasmine rice
  • 1 tablespoon light vegetable or peanut oil
  • 1 tablespoon Asian hot chili oil
  • 1 1/2 pounds chicken breasts
  • 1 onion
  • 2 red bell peppers
  • 4 cloves garlic
  • 2 cups fresh bean sprouts
  • 1 teaspoon coarse black pepper
  • 1/4 cup tamari (dark soy sauce)
  • A few dashes Thai fish sauce, about 1 teaspoon or so
  • 2 cups, about 40 leaves, fresh basil
  • 1/4 cup salted peanuts
  • A handful of cilantro

  1. Start rice according to package directions.

  2. Heat oils in large non-stick skillet or wok over high heat. Cut chicken into thin strips and chop into bite-sized pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir-fry 2-3 minutes, then combine with meat.

  3. Add the garlic, bean sprouts and pepper, stir 1 minute, then add soy and fish sauces. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.

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  8 Comments

8 Responses to “Recipe Rewind – Spicy Thai Chicken”

1. 

   Rosa's Yummy Yums said on September 23rd, 2009 at 11:18 am

   A lovely and fragrant dish!

   Cheers,

   Rosa

   [Reply]

2. 

   kat said on September 23rd, 2009 at 2:06 pm

   I've had pretty good success with her dishes too though I've found they take a lot longer than 30 minutes (especially if something needs to cook down or thicken) & her serving sizes are outrageously big

   [Reply]

3. 

   Tia said on September 23rd, 2009 at 2:27 pm

   it looks super good. i have only made one of rachel ray's other recipes and it turned out well too… both asian inspired. i will give this a shot. i'm excited to try it! thanks!

   [Reply]

4. 

   Katerina said on September 23rd, 2009 at 4:32 pm

   Good idea! I have a basil plant that is going to go soon too.

   I also generally like her recipes, but there are so many, there must be a few duds out there.

   [Reply]

5. 

   Kim said on September 23rd, 2009 at 4:52 pm

   This looks beautiful and yummy. I like Rachel herself, but haven't had much luck with her recipes either. I've only tried a few, but she writes so many of them I can't imagine they are all tested?? This one looks delicious though

   [Reply]

6. 

   Paula said on September 23rd, 2009 at 9:13 pm

   Okay, I had a streak of envy when you casually mentioned going out to pick peppers in your garden! I was not fortunate to pick a peck of peppers in my garden this year. They pretty much flopped. This dish sounds wonderful, and I'm a big fan of the sriracha (or Rooster Sauce!).
   YUM!

   [Reply]

7. 

   Sophie said on September 23rd, 2009 at 11:28 pm

   I haven't tried many of her recipes, only one! This looks so fresh and yummy. Bell peppers from your garden?! Ah, how I long for a garden !

   [Reply]

8. 

   Velva said on September 24th, 2009 at 1:48 am

   Excellent dish! A fabulous way to use up the summer basil. Thanks for sharing this great recipe!

   [Reply]

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