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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.

See the first time I made this recipe here!

Spicy Thai Chicken
Prep time
Cook time
Total time
An easy Thai inspired dish with chicken, bell peppers and basil.
Serves: 4 servings
  • 1½ cups jasmine rice
  • 1 tablespoon light vegetable or peanut oil
  • 1 tablespoon Asian hot chili oil
  • 1½ pounds chicken breasts
  • 1 onion
  • 2 red bell pepper
  • 4 cloves garlic
  • 2 cups fresh bean sprouts
  • 1 teaspoon coarse black pepper
  • ¼ cup tamari (dark soy sauce)
  • A few dashes Thai fish sauce, about 1 teaspoon or so
  • 2 cups, about 40 leaves, fresh basil
  • ¼ cup salted peanuts
  • A handful of cilantro
  1. Cook the rice according to the package directions.
  2. Heat the vegetable oil and the Asian chili oil in a large non-stick skillet over high heat. Cut the chicken into bite sized pieces. Add to the hot oil and cook until no longer pink, 2-3 minutes. Push the chicken off to the side of the pan and add the peppers and onions. Stir fry for another 2-3 minutes.
  3. Add in the garlic, bean sprouts, and pepper and cook for another minute. Stir in the tamari and fish sauce. Wilt in the basil. Remove from the heat. Serve over the rice, garnished with the peanuts and cilantro.


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12 Responses to Recipe Rewind – Spicy Thai Chicken

  1. Rosa's Yummy Yums says:

    A lovely and fragrant dish!



  2. kat says:

    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

  3. Tia says:

    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!

  4. Katerina says:

    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.

  5. Kim says:

    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 🙂

  6. Paula says:

    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!).

  7. Sophie says:

    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 :)!

  8. Velva says:

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

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