Thai Chicken Stir-Fry      

 

Ingredients:
2 tablespoons vegetable oil
1 pound boneless and skinless chicken breast
1 large red bell pepper
1 small chili "bird" chili, or jalapeño or Serrano chili
1 large shallot
2 tablespoons Thai fish sauce or soy sauce
2 packed cups fresh Asian basil or Italian basil leaves
1/3 cup salted peanuts
Hot cooked rice, preferably jasmine rice, for serving
 

Directions:
Cut chicken breast into strips about 2 inches long and 1/2 inch wide. Cut out and discard membrane and seeds of red pepper; cut pepper into 1/2-inch dice. Thinly slice shallot crosswise; you should have about 1/3 cup.

Heat 1 tablespoon of oil in large skillet over high heat. Add chicken and cook, stirring almost constantly, until chicken is lightly browned and cooked through, about 5 minutes. Transfer chicken to a plate.

Add remaining 1 tablespoon of oil to skillet and heat over high heat. Add red pepper and jalapeño and cook, stirring almost constantly, until red pepper begins to soften, about 1 minute. Add shallot and stir until it softens, about 30 seconds.

Return chicken to skillet. Add basil and soy sauce. Cook, stirring almost constantly, until basil wilts, about 1 minute. Stir in peanuts. Serve hot, spooned over the rice.

4 servings