Basil, Chili, & Garlic Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rachel Ray mag. Chicken w/ Asian Rice Noodles Ingredients:
2 tbsp fish sauce |
2 tbsp soy sauce |
4 tsp sugar, splenda |
2 tsp curry powder |
1/2 lb asian rice noodles |
3 tbsp oil |
1/2 cup onions, thinly sliced |
3 tbsp garlic, chopped |
1 1/2 lb chicken breast, skinless boneless, cut into bite-sized pieces |
1 cup basil, fresh torn |
Directions:
1. In a small bowl, combine 1/2 cup water with fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.
2. In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tbsp oil then the sliced and chopped onion, and garlic. Stir fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
4. Add the remaining 1 tbsp oil to the skillet and heat for about 1 minute. Spread the chicken in a single layer in the pan without crowding and cook, undisturbed until the edges change color, about 1 minute. Turn and continue cooking, tosing now and then until lightly browned on all sides. Add the reserved sauce and onion mixture and cook, tossing occasionally until chiken is cooked through and evenly coated. Remove the pan from the heat and add the basil tossing until slightly wilted. Serve chicken over the noodles.
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