This dish is one of the reasons I love the bounty of fresh veggies and herbs in the summer/fall. My sister told me about this Rachael Ray dish a while ago. I think it was back in the spring when I first planted my basil, and she told me that she had this dish and would like to make it more often, but basil is too expensive – and this recipe calls for 2 cups of basil! The other expensive ingredient is red bell peppers. I can usually find green bell peppers for a decent price, but red peppers usually run over $2 a piece, except for a time in the late summer. Well, this basil came from my garden, as well as the red bell peppers!! I’m becoming addicted to this gardening thing – there is quite a bit of satisfaction to need something for dinner and to be able to walk back into your backyard and pick it instead of having to buy it.
This was as good as my sister said. I ate it for dinner that night (my husband was not home that night) and ended up eating all of the leftovers myself!! I left out the hot chili oil because I thought my husband would want some of the leftovers, but I should have used it because he never ended up eating any. To add a little bit of the spicy heat for myself, I stirred in a generous amount of sriracha.
(PS – I made this again in 2009, and still love it!)
- 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
- Cook the rice according to the package directions.
- 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.
- 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.