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Categories:Viewed: 13 - Published at: 8 months ago
Ingredients
- 1 pound boneless and skinless chicken breasts
- 1 large red bell pepper
- 1 large shallot
- 1 jalapeno
- 2 tablespoons vegetable oil
- 2 packed cups fresh basil leaves
- 2 tablespoons soy sauce
- 1/3 cup salted peanuts
- Hot cooked rice, preferably jasmine rice, for serving
Method
- PREP: 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.
- Cut jalapeno into thin rings; do not remove seeds.
- Heat 1 tablespoon oil in large skillet over high heat.
- Add chicken and cook, stirring almost constantly, until lightly browned and cooked through, about 5 minutes.
- Transfer chicken to a plate.
- Add remaining tablespoon oil to skillet and heat over high heat.
- Add red pepper and jalapeno 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.
- Variation
- Add 2 garlic cloves, thinly sliced, to the skillet with the shallots.
