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Spicy Chicken With Peppers and Sweet Basil

A community recipe by

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
  • ½ kilogram 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
  • ½ kilogram fresh beansprouts
  • 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...
  • Thai Salad with Peanut Dressing:

  • Heat peanut butter in microwave in a small microwave safe dish on high for 15-20 seconds to soften. Transfer peanut butter to a bowl.
  • Whisk in oil, soy, vinegar, sugar, and cayenne pepper. Pile lettuce, bean spouts, and carrots on a serving platter.
  • Drizzle generously with peanut dressing and serve.
  • Tell us what you think