Spicy Chicken with Peppers and Basil
INGREDIENTS
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2 cups jasmine rice, prepared to directions on the package
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1 1/2 pounds boneless, skinless chicken breast
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1 tablespoon (1 turn around the pan) wok or light colored oil
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1 tablespoon hot chile oil
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1/2 to 1 teaspoon crushed red pepper flakes
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1 small to medium onion, thinly sliced
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2 red bell peppers, seeded and thinly sliced
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4 cloves garlic, chopped
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2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
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20 leaves fresh sweet basil, torn
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Serving suggestion: Thai Salad with Peanut Dressing, recipe follows
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3 tablespoons chunky style peanut butter
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2 tablespoons light oil, vegetable or canola
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1 tablespoon dark soy sauce, a splash
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2 tablespoons (2 splashes) rice wine vinegar
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1 teaspoon sugar
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1/4 teaspoon (2 pinches) cayenne pepper
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1 small head Iceberg lettuce, shredded
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2 cups fresh bean spouts
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2 carrots, grated or peeled into curls with a vegetable peeler
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