INGRED-IENTS:
2 cups jasmine rice, prepared according to package directions.
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon wok oil or light colored oil
1 tablespoon hot chili oil
1 tablespoon crushed red pepper flakes
1 medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 jalapenos
2 tablespoons fish sauce
1/4 cup oyster sauce
2 tablespoons sugar
20 leaves fresh sweet basil, torn in half
DIRECTIONS:
Prepare the jasmine rice according to instructions on package
Cut the chicken on an angle across the breast into thin strips. Cut strips across into bite-size pieces. Set chicken aside.
When the rice is 6-7 minutes away from being done, begin your stir fry. Heat a wok over high heat. When the pan smokes, add wok or light cooking oil and the hot chili oil. Sprinkle in the crushed red pepper flakes. Add the chicken and stir fry for 2 minutes or until mostly done. Add onion, red bell peppers, jalapenos and garlic and stir fry for 1-2 more minutes. Add the fish sauce, oyster sauce, and sugar, stirring in. Remove the pan from the heat and add the basil. Toss the chicken and vegetables until basil wilts.
Serve chicken and peppers with the prepared rice.
SERVES: 4
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