Ingredients

The following ingredients have 4 Servings
  • 1 cup rice, uncooked
  • 1 tablespoon vegetable oil
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, cut in half and thinly sliced into half moons
  • 2 red bell peppers, cut into strips
  • 4 cloves garlic, minced
  • 1 teaspoon freshly ground pepper
  • 1/4 cup tamari (can substitute soy sauce)
  • 1 teaspoon fish sauce
  • red pepper flakes, to taste
  • 2 cups lightly packed fresh basil
  • 1/4 cup salted peanuts, roughly chopped
  • fresh cilantro
  • Sriracha, if desired

Instruction

  • Cook the rice according to the package directions.
  • Heat the vegetable oil in a large skillet over high heat.  Add the chicken to hot oil and cook until no longer pink, 3-4 minutes.
  • Add the onions and the bell pepper and continue to cook another 2-3 minutes. 
  • Add the garlic and pepper and continue to cook until fragrant, about 30 seconds. 
  • Stir in the tamari and the fish sauce.  Add red pepper flakes to taste, (I use just a pinch when I’m feeding my family, but add a bit more when it’s just me), then wilt in the basil.
  • Remove the chicken from the heat.  Serve the chicken over the rice, topped with peanuts and cilantro.  If more heat is desired, also serve with Sriracha.